You will be amazed that this tastes like real chopped liver - without the cholesterol. Leave out the egg yolks to leave out even more cholesterol. 1/2 cup dried lentils, picked through and rinsed 3 tablespoons oil 1 very large onion sliced (DO NOT use a sweet onion) 2 Tablespoons minced dried onions (I use McCormick) 3 hard-cooked eggs (can use whites only if you must) 1/4 - 1/2 cup finely ground pecans or walnuts
Salt to taste
2 tablespoons minced parsley some mayo (optional - adds flavor but also adds cholesterol) METHOD Bring 3 cups water to a boil. Put in cleaned lentils and lower heat. Simmer, covered, for about 20 minutes or until lentils are very soft. Drain and set aside. Heat oil in medium sized frying pan. Stir in onions and sauté over medium heat until caramelized, about 15 minutes. Do not stir too much or onions will not caramelize. Add dried minced onions. Stir in drained lentils. Remove from heat and let cool. Shell eggs and cut in quarters. Put eggs, lentil mixture and walnuts into food processor, and blend until mixture reaches smooth consistency. Add mayo (optional) Salt to taste. Mound on platter and sprinkle with parsley. Serve as a spread on crackers or with crudités. (Adapted from Margie Beegle's recipe) |
