Red Lentil "Chopped Liver"
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Vegetarian friends love this. Even meat eaters do, too!
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Ingredients
- 1 cup red lentils
- 2 1/2 cups of chicken soup
- 1 large onion
- 3 cloves garlic
- 1/4 cup olive oil
- 3 hard-boiled eggs, chopped
- 1/2 cup chopped walnuts
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Instructions
- 1. Cook red lentils in soup. Watch this and add more soup to keep the lentils moist. They must be softened but not mushy.
- 2. Chop onion and sautée with garlic until the onion is well browned in 1/4 cup olive oil.
- 3. Place the onions, eggs, and walnuts in the food processor. Pulse until incorporated but not mushy. (Add pan scrapings as well.)
- 4. Add lentils, strained, if moisture remains. Pulse until the mixture is smooth. Add salt and pepper to taste.
- NOTE: If the mixture is too stiff, add chicken soup by the tablespoon until corrected.
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
