Title: Lentil nut patties with mushroom vinaigrette
 Categories: Appetizers, Beans
      Yield: 4 Servings
 
           -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