Mock Chopped Liver


1 cup dried lentils

2 cups chicken broth (can use beef or vegetable broth)

1 medium-size sweet onion, chopped

1 Tablespoon vegetable oil

1 cup walnuts, lightly toasted

1/4 teaspoon salt

1/2 teaspoon pepper


Bring lentils and chicken broth to a boil in a large saucepan over medium heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until lentils are tender. Drain lentils, if necessary.

Saute chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender.

Process one-third of lentils, one-third of onion, and one-third of walnuts in a food processor, in 3 batches, until mixture is smooth, stopping to scrape down sides.

Stir together lentil mixture, salt, and pepper. Line a 3-cup mold with plastic wrap. Spoon lentil mixture into mold. Cover and chill 9 hours.

Unmold onto a serving plate. Serve with crackers and celery sticks.

Yield 3 cups