Try this Lentil Nut Patties with Mushroom Vinaigrette recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 15 | ||
Calories from Fat: 15 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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