Use Up Your Chometz, Pt. III (Mock Chopped Liver)

 So why make a food that tastes like another food?  Why not just make the original?  Isn't an original better than a knock-off?  Am I asking too many questions?

For those who are kosher, it allows something that resembles meat to be served at a dairy meal (normally a BIG  no-no!).  It can be eaten by vegetarians.  It's less expensive than the real thing.  The ingredients are more readily available (I can't remember the last time my local supermarket carried kosher liver).  There's less cholesterol.  And, it uses up that half-bag of brown lentils you have in the back of the pantry.

Mock Chopped "Liver" keeps for 3-4 days so you can make the whole thing in advance.   Or you can make the components in advance, then when you see guests walking up the driveway, throw everything in the food processor and chop, then dump the "liver" into a bowl and pass around a box of Triscuits.

This is another recipe that is greater than the sum of its parts.  Make an entire recipe to bring to your next Hadassah Paid-Up Dinner potluck, or halve the recipe for your own use.  Remember, I warned you.

*UPDATE* This recipe is a food52 Community Pick!  Woo-hoo!

Mock Chopped "Liver"
Yield:  Twice as much as you will need

1 quart water
1 cup brown lentils
1 Tbs. olive oil
2 large onions, thinly sliced
2 large onions, coarsely chopped
3 eggs
1 cup walnuts
salt and pepper
paprika (optional)

In a 2 quart saucepan, combine the water with the lentils.  Set over medium-high heat, boil, then lower heat and simmer for 20 minutes.  Drain lentils and rinse with cold water to stop cooking.

Meanwhile, in a large pot place the chopped onions and eggs, and cover with water.  Heat to boiling, then simmer for 10 minutes to hard-cook the eggs.  Drain and rinse both with cold water. Peel eggs.

Heat a medium-sized saute or frying pan over medium heat.  After the pan gets hot, add the olive oil, heat for about 30 seconds, then add thinly sliced onions.  Saute until the onions are browned, about 10-15 minutes.

Toss everything, including the walnuts, into a food processor.  Process to your preferred consistency.  Season to taste with salt and pepper.

Serve with crackers and/or those little cocktail breads that your parents used to buy.  To really look fancy-schmancy, dust with paprika.

Refrigerate leftovers, covered tightly.