Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
2 tb Olive oil
1/4 lg Yellow onion; peeled and
-minced
1 Clove garlic; peeled and
-minced
1 sm 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

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

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