LENTIL NUT PATTIES WITH MUSHROOM VINAIGRETTE
Mushroom Vinaigrette (recipe follows)
Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion, garlic and carrot, and sauté for 5 minutes, stirring constantly. Add the thyme and ginger and sauté 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 purée 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 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 sauté 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.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion and garlic, and sauté until soft, stirring constantly, about 7 minutes. Remove the pan from the heat, place the mushroom mixture in the bowl of a food processor, and blend on high speed until creamy, about 1 minute. Add the vinegar, basil and parsley, and blend for 15 seconds. Season with salt and pepper and serve warm or cold as an accompaniment to the Lentil Nut Patties. Makes 2 cups.