Mock Chopped Liver Mushrooms Lentils
Indulge in the nostalgic flavors of Mock Chopped Liver made with a wholesome twist! This savory spread combines hearty green or brown lentils, deeply caramelized onions, and earthy cremini or button mushrooms for a plant-forward take on a classic deli favorite. Enhanced with garlic, parsley, and the creaminess of hard-boiled eggs, this recipe achieves a perfectly balanced, spreadable texture without any meat. Packed with rich umami flavors, it's a crowd-pleasing appetizer perfect for serving with crackers, matzo, or crisp vegetable slices. Ready in under an hour, this vegetarian pâté is both satisfying and loaded with protein, making it ideal for holiday gatherings, potlucks, or anytime you're craving a taste of comfort. Enjoy it chilled or at room temperature for a delicious and nutritious snack!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water
- 3 tablespoons Olive oil
- 2 medium Yellow onion
- 10 ounces Cremini or button mushrooms
- 2 large Garlic cloves
- 3 medium Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse and sort the lentils, discarding any debris. Place them in a pot with the water and bring to a boil. Reduce to a simmer and cook uncovered for 20-25 minutes, or until tender. Drain and set aside.
While the lentils cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onions and sauté them in the oil until deeply caramelized, about 15-20 minutes, stirring frequently. Transfer the onions to a large bowl.
In the same skillet, add the remaining 1 tablespoon of olive oil. Slice the mushrooms and mince the garlic, then add them to the skillet. Sauté until the mushrooms are browned and the moisture has cooked off, about 8-10 minutes. Transfer to the bowl with the onions.
Peel the hard-boiled eggs and roughly chop them. Add the chopped eggs, cooked lentils, salt, pepper, and parsley to the bowl with the onions and mushrooms.
Using a food processor, pulse the mixture in batches until coarsely blended but not entirely smooth. You want a spreadable consistency with some texture remaining.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the mock chopped liver to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
Serve chilled or at room temperature with crackers, matzo, or fresh vegetable slices.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 616 mg | 206% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 19.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 286 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2654 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
