The Vegas Table: A Las Vegas Restaurant and Food Blog

I love chopped liver pate, unfortunately I’m not real fond of spending a few days on the CCU floor.  When I ran across this recipe, I skeptically tried it.  It’s not exactly chopped liver but it is a healthy and flavorful spread.  

1 cup lentils, uncooked (7 1/2 ounces)
4 cups water
2 t. vegetable oil
1 1/2 cups chopped onions
1/4 t. salt
1/4 t. pepper

Bring water to a boil in a medium saucepan.  Add lentils, cover pot, reduce heat and simmer 40-45 minutes until lentils are tender.  Drain

Heat oil in a large nonstick skillet over medium heat.  Add onions and cook until browned.  Stir frequently and add small amounts of water, if necessary to avoid sticking. (The secret to the flavor of this dish is to make sure the onions are nicely browned.)

In a food processor, combine lentils, cooked onions, salt and pepper.  Process until smooth.

Transfer to a bowl and chill several hours for flavors to blend.