-
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.

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