¾ cup dry lentils (any kind)
1 ½ cups water
2 tablespoons cider vinegar
2 tablespoons olive oil
4 – 5 shallots or onion, minced
2 cloves of garlic, minced
8 oz cremini mushrooms, minced
½ pound spinach, finely minced
½ cup very finely minced walnuts
1 teaspoon sea salt
1 teaspoon dry mustard
½ cup gluten free flour (I use almond flour)
Boil water over high heat. Add lentils and turn down to simmer. Cook lentils until they are very soft and almost mushy, about 30 minutes.
Place in a bowl and add vinegar. Mash them.
Heat oil in a frying pan and add scallions. Saute until soft. Add rest of ingredients except the bread crumbs (I use almond flour instead of bread crumbs) and saute until tender about 5-10 minutes.
Add sauteed veggies to bowl with lentils and flour.
Chill the mixture for about an hour before making patties and cooking. Make patties and cook in a non-stick frying pan over medium heat (using olive oil or grape seed oil) until they are crispy on the outside. YUM!