VEGAN - LENTIL-WALNUT BURGERS

Makes about 4 to 6 patties

 

¾ cup dry lentils

1 ½ cups water

2 tablespoons cider vinegar

1 tablespoon peanut or olive oil

1 cup finely minced onion

4 to 5 large cloves garlic, minced

about 10 large white button mushrooms, minced

½ cup very finely minced walnuts

1 teaspoon salt

½ pound fresh spinach, finely minced (optional)

1 teaspoon dry mustard

½ cup bread crumb or wheat germ

fresh black pepper, to taste

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.

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

Form 4-inch-diameter burgers.  Fry in a small amount of hot oil on both sides until heated through and crispy on the outside, or broil for 5 to 8 minutes on each side. 

From The New Moosewood Cookbook by Mollie Katzen.