| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Appetizers, Beans | 4 | Servings | |
INGREDIENTS
| JUDI M. PHELPS | ||
| 2 | T | Olive oil |
| 1/4 | Yellow onion, peeled and | |
| minced | ||
| 1 | Clove garlic, peeled and | |
| minced | ||
| 1 | Carrot, peeled and diced | |
| pn | Dried thyme | |
| pn | Powedered ginger | |
| 1 1/2 | c | Spiced Lentils, see separate |
| recipe | ||
| 1 | c | Walnuts, finely chopped |
| 1/4 | c | Vegetable stock or water |
| if necessary to thin the | ||
| batter | ||
| Salt to taste | ||
| Freshly ground black pepper | ||
| Mushroom Vinaigrette #5 | ||
| see separate recipe |
INSTRUCTIONS
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion, garlic, and carrot, and saute for 5 minutes, stirring constantly. Add the thyme and ginger and saute gently for 2 minutes, until the vegetables are softened but not browned. Remove the pan from the heat and allow to cool. Place 1 cup of the cooked lentils in the work bowl of a food processor and puree into a paste. Remove the lentils from the processor and place in a large mixing bowl. Add the walnuts, mixing well, then add the remaining lentils. If the mixture appears too dry or thick, add the vegetable stock, 1 tablespoon at a time, until the lentil batter is easy to handle, yet not too moist or thin. Season with salt and pepper. Divide the mixture into 8 equal portions and form into round patties. Heat the remaining oil in the skillet over medium-high-heat and saute the patties for 2 minutes on each side. Remove the patties from the pan, drain on kitchen towels, and keep warm. Serve with Mushroom Vinaigrette #5. Makes 4 appetizer or 2 main course servings. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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