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Mock Chopped Liver

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.
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11/11/2010
Reviewed By: emily
This was an unexpected, delicious and very easy recipe. Like some other reviewers I added garlic and found I needed to add a tiny bit of liquid (vegetable stock) after chilling. Served with pita chips or wheat crackers, this is gooood.
09/21/2009
Reviewed By: squiggy
Since I made it the night before, I had to add some boullion as it had dried out. Other than that, it tasted just like chopped liver
03/04/2009
Reviewed By: pgr555
I am a caterer & made this for an event today. Everyone raved & there wasn't a bite left! One batch made enough for about 15 people on a buffet with much other food.
02/06/2009
Reviewed By: Jackie
Delicious and healthy. I don't think it tastes exactly like chopped liver but then again I don't flip over chopped liver-- this is much better. I had to add some extra water to lentils and cook for a little more than 30 minutes until they were tender. I added a couple of cloves of garlic to the cooking lentils. Doesn't look pretty put it is delicious and a hit with guests.
04/19/2008
Reviewed By: emmaallrecipes
this mock liver is amazing. i've made it every passover for the past couple years. i don't know how it tastes like real chopped liver, but it does. i sometimes dust it with hard-boiled egg yolk crumbles for extra-authentic display, but either way it is perfect.
04/07/2007
Reviewed By: Ron_Ron
I was out of walnuts and the stores were closed - which led to my variation: leave out the walnuts and add a cup of matzo meal. Use canola oil (1/2 cup) or margarine or both to make up for the oil from the nuts. Use two eggs. Add a two teaspoons soy sauce to give it a deeper color and ease up on the salt. Refrigerate. This was taste-tested and found to be a dead ringer for chopped liver. I was contemplating using shelled sunflower seeds but someone wanted to eat them - should be worth a try. So my compliments on the original. This nut-free version is also cheaper.
04/06/2007
Reviewed By: dipoficat
Very tasty, but with a very dry texture. I used vegetable broth instead of chicken broth to make it for a vegetarian friend.
03/01/2007
Reviewed By: WATASHI
With all due respect to those of you who rated this recipe so highly, it didn't float my boat. Made it EXACTLY according to recipe but it tasted nothing like liver to me. Right color, right texture but the taste was more like lentils, walnuts and onion... go figure.
02/07/2007
Reviewed By: JESSICADEZ
I love this recipe. I made it for our Super Bowl Party. As we are getting up there in age, everyone is worried about their health, and this won't clog your arteries. It tastes great, if you like chopped liver.
01/27/2007
Reviewed By: Dee
Wow, this was very impressive. I used Knorr vegetable (bouillon mix?), and it worked just as well. I cooked the lentils til it was mush - 15 min for split red lentils - and whizzed the walnuts separately in my magic bullet. The onions I also whizzed separately then added the walnuts and lentil mixture.
01/10/2007
Reviewed By: RPCOOKIE
This recipe made for an easy and elegant appetizer at my last dinner party, and tasted so good with multi-grain crackers! The recipe, as written, made much more than what I really needed for an appetizer, but that was okay because the leftovers make an excellent vegetarian sandwich spread!
07/22/2006
Reviewed By: Susie
I love this recipe and so does my family! Tastes just like the mock chopped liver we used to buy at a very good Jewish deli. I sometimes add a little garlic or use Wyler's "zesty garlic" chicken flavored bouillon cubes.
07/09/2006
Reviewed By: Gwynne Kloch
Doesn't actually taste like liver but it's incredibly smooth and light. Great pate-recipe!
05/02/2006
Reviewed By: BUSYBEE25
Not bad. I cooked Passover for my husband's family (I'm the shikse) so I tried to keep it traditional. This mock chopped liver was as good as those that I had gotten at delis in the past. Only complaint was that it made way too much -- like nearly 6 cups. Might have done something wrong. Could have used a bit of liquid to make it more moist, too. I think my mini-food-processor was partly to blame there, though... hard to mix well. Would make again, but would half the recipe.
01/02/2006
Reviewed By: TOEKNEEBALONEY
Intrigued by the recipe (and reviews), I gave this one a try without any alterations. It was easy enough to make, and while not altogether BAD, I (and my guests) didn't think it was anything special. It had the look of chopped liver, but certainly not the taste...so-so at best.
06/19/2005
Reviewed By: ARTSCHULTZ
taste's like the real thing
06/06/2005
Reviewed By: aspire
very good and easy recipe.
05/02/2005
Reviewed By: HOPPYPOPPY
At first I was a little bit leery about this recipe, but once I tasted it, I knew it would be a hit at our next potluck. Sure enough, I was right, everyone loved it. However, being a garlic lover, I did add some garlic to it.
04/14/2005
Reviewed By: LucyDelRey
This makes an excellent side dish or appetizer. I think it tastes best cold as it thickens after it cools. I added an additional 1/4 cup walnuts since I love walnuts. I served this with Armenian whole wheat flatbread. This recipe can be made vegan by using vegetable broth instead. Thanks Marcia for the wonderful recipe!!
01/18/2005
Reviewed By: EUSLAN
delicious, but a little bit salty. Next time I will use a little less bouillon. But still, this is 5 star stuff. It boggles the mind how much this tastes like chopped liver.
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