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1/2 pound lentils, about 1-1/4 cups
Cook lentils according to package directions. Drain.
Sauté onions in a non-stick skillet, sprayed with cooking spray, until well-browned, adding small amounts of water as necessary to keep them from sticking.
Put lentils, eggs, and onions through a food grinder, or chop in a food processor or by hand.
Add peanut butter, pepper, and salt and mix well.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 121 Calories (kcal); 4g Total Fat; (26% calories from fat); 9g Protein; 14g Carbohydrate; 106mg Cholesterol; 129mg Sodium
2 cups chopped onions
6 large hard-boiled eggs
1 tablespoon peanut butter
1/4 teaspoon pepper
1/2 teaspoon salt, or more to taste
cooking spray
I made this for an appetizer for Shabbat lunch and it got rave reviews. We all agreed it was much better than the veggie liver I usually make from green beans. The original recipe called for oil, twice the salt and more eggs. This is a healthier version, that doesn't sacrifice flavor.
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates