This recipe is an ode to my dad, just in time for Rosh Hashanah. When I was younger, on the high holiday, my dad and I would snack on chopped liver and crackers waiting for dinner to begin. We would sneakily snack and get full and then get scolded…but he’d throw a sly smirk my way and it felt good. As an homage to him, I’ve put a Bonberi spin on the classic chopped liver- featuring powerhouse plant ingredients like brown lentils and walnuts!
2 cups of cooked brown lentils, soaked overnight (red or green won’t work here – must be brown!)
1 cup raw walnuts
1/4 cup olive oil
1 large yellow onion, peeled and minced
2 garlic cloves, minced
Water to blend
1 tablespoon tamari
Sea salt and black pepper
Juice of 1/2 lemon
1 tablespoon avocado oil
In a large pan, heat avocado oil and add chopped onions and garlic. Let them sweat for a few minutes, then set aside to cool. In a large pot, add 1 cup of dried soaked lentils with 3 cups of water. Bring to a boil and simmer until tender, about 20 minutes. Strain and cool.
In a large food processor or blender, add all ingredients. Slowly add olive oil until creamy. Add water until you get your desired consistency. Season with salt and pepper. Serve with crackers or raw veggies!