Vegetarian 'chopped liver'

By Amy Rosen
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  • 3 eggs, room temperature
  • 2 tablespoons of olive oil
  • 2 onions, chopped
  • Sea salt and pepper to taste
  • Pinch of sugar
  • 1 cup of walnut pieces, toasted
  • 540 grams green lentils, rinsed and drained


  1. To hard-boiled the eggs, bring a medium pot of water to a boil, add the eggs and lower heat to simmer. Cook for 12 minutes. Remove from the heat, drain the water and fill the pot with cold water to stop the cooking. Peel the eggs and set aside. 
  2. Heat the oil in a skillet over medium-low. Saute the chopped onions for 20-30 minutes, seasoning with salt and pepper and a pinch of sugar, until soft and caramelized. 
  3. In a food processor, pulse the nuts, then add the sautéed onions, hard-boiled eggs and lentils. Pulse, then process until the puree resembles chopped liver. Add more salt and pepper to taste and process again to blend. Refrigerate for at least two hours in an airtight container. Serve with crackers or matzo. 

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