Reviewed: May 20, 2012

I was shocked. This is fabulous - tastes a lot like the real thing. Much better and healthier than the versions with canned peas and canned green beans. I served with extra fried onions on top - my grandmother would have been proud.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ljarla

Reviewed: Apr. 29, 2012

Given the number of times that I have made this recipe I'm shocked to find I have never reviewed it - it is an absolutely excellent attempt at a vegetarian version of liver pate, and I love to spread this on crackers, freshly-baked baguette, or toast. Fabulous partnered with a glass of red wine, too. The fiber content makes it very filling, but the texture and taste make it taste very decadent.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Poppet

Cooking Level: Intermediate

Reviewed: Apr. 7, 2012

I made this for my Passover seder and ppl couldn't believe how much it tasted like liver. I followed the advice of another reviewer and made the following changes plus one or two more: Take out walnuts, add 1 cup matzo meal instead. Go lighter on salt, added TWO tsp. soy sauce (for brown color and flavor) Add one raw egg Add 2 hard boiled eggs This tastes so much like chopped liver that I actually forget I am eating lentils. It's a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sjmno

Reviewed: Oct. 29, 2011

I made this for a halloween party, and put it in a brain mold. To make it look even more "brainy" I lighty brushed the top with cherry jam after I plated it. It looked great! And it tasted even better. No one guessed that it wasn't liver and everyone was surprised when I told them. One guest said it was the spices that made it taste so much like pate - I had to tell her there were no spices added to it! I have no idea how it tastes like pate/liverwurst, but it does.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

AMBERLE3

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 1, 2011

I made this and I was doubtful that this would taste like chopped liver but, it did! It is really good and easy to make. I am so glad that I have this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Ana

Reviewed: Jan. 3, 2011

Love it!!! Thank you for sharing this. I have made this for almost every party in the past 2 years. It always goes down well and I am always asked for the reciepe by at least one person. It is a simple and safe dish- I never know who is vegetarian or who eats what meat, etc. therefore I replace the chicken boullion with either a seasoning salt (vegeta) or a vegetable bouillon cube. (Always make sure that the walnuts are fresh and have not gone stale)

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Monika from Oxford

Reviewed: Dec. 18, 2010

When I made this yesterday I tried it and thought "oh well, you can't really expect lentils and walnuts to taste like liver anyways". Oh, what a difference a day makes. After a night in the fridge the consistency and flavor are totally different, and absolutely wonderful! The texture is the only serious giveaway, as it's not quite as homogeneous and creamy as pate. I processed for a long time but some lentil husks just didn't get throughly ground so there's a little bit of a veggie/grainy texture from the fiber. If you can live with that, you will love this recipe. I made it exactly as the recipe directed, although I added a fair amount of kosher salt (2-3 tsp) and no pepper.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

BigTomUW

Home Town: Madison, Wisconsin, USA

Reviewed: Nov. 7, 2010

This was an unexpected, delicious and very easy recipe. Like some other reviewers I added garlic and found I needed to add a tiny bit of liquid (vegetable stock) after chilling. Served with pita chips or wheat crackers, this is gooood.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

emily

Reviewed: Sep. 19, 2009

Since I made it the night before, I had to add some boullion as it had dried out. Other than that, it tasted just like chopped liver

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

squiggy

Reviewed: Feb. 28, 2009

I am a caterer & made this for an event today. Everyone raved & there wasn't a bite left! One batch made enough for about 15 people on a buffet with much other food.

Was this review helpful? [ YES ]
17 users found this review helpful