LENTIL WALNUT BURGERS

Lentil-Walnut Burgers

Adapted from The Moosewood Cookbook

Preparation time: 35 minutes to prepare, 1 hour to chill, 15 minutes to cook

Yield: 4 to 6 servings

• Delicious fried or broiled, with or without cheese melted on top, aioli, etc.

• These freeze well after they are cooked.

• To save time, sauté the vegetables while the lentils are simmering.

3/4 cup dry lentils (any kind)

1 1/2 cups water

2 tablespoons cider vinegar

1 tablespoon olive oil, plus extra for sautéing the patties

1 cup minced onion

4 large cloves garlic, minced

10 large mushrooms, minced

1/2 cup very finely minced walnuts

1 teaspoon salt

1/2 pound spinach, finely minced (optional)

1 teaspoon dry mustard

Freshly ground black pepper to taste

1/2 cup bread crumbs, wheat germ, or rolled oats

1 Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar, and mash well.

2 Heat the oil in a medium-sized skillet. Add onion and sauté over medium heat for about 5 minutes. Add remaining ingredients except the bread crumbs, wheat germ, or oats, and sauté 5 to 10 minutes or until all the vegetables are tender. Add the sautéed mixture and bread crumbs, wheat germ, or oats to the lentils and mix well. Chill for about 1 hour before forming patties.

3 Form 4-inch diameter patties. (It might be easiest to do this if you wet your hands.) Heat a small amount of olive oil in a skillet, and sauté the patties on both sides until heated through and crispy. You can also just broil them for about 5 to 8 minutes on each side.