I loved the result. I did tune it up a bit. Because I must limit my sodium intake, I use sodium free chicken bouillon. I divided the onion into 2/3 clear (sweated in a covered pan over low heat) and 1/3 caramelized. Using the liquid from the sweated onions provides the right amount of moisture to make the final product smooth. To enhance color, I add 1 tbsp of black rice to the lentils.
The recipe doesn't specify what type of lentils. I use dried whole lentils that give the final mix appropriate texture. Of course the fiber is an added health benefit.
Some folks like a minced hard-boiled egg in their "chopped liver" For those folks, I chop the egg finely and fold it in manually after the product is finished in the food processor.
Chilling is crucial. I find that letting it chill overnight in the refrigerator produce the outstanding flavor that I loved as a kid. This is a gluten-free, low sodium, extra low fat vegan dish.
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I loved the result. I did tune it up a bit. Because I must limit my sodium intake, I use...