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Lentil Chopped "Liver" (P, TNT)
Source: adapted by me from Ratner's "Meatless Cookbook"
Serves: 12 as an appetizer

1/2 pound lentils, about 1-1/4 cups
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

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:
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.

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
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates