Lucassifoni · September 21, 2025 15:59
diff --git a/recipe.txt b/recipe.txt
 INGREDIENTS
 1 cup dried green lentils (2 1/4 cups cooked)
 2 1/4 cups water
 1 tsp dried parsley
 1 1/4 cups finely chopped red onion
 3 cups finely chopped mixed mushrooms
 1 1/2 cups finely chopped kale or spinach
 1 tbsp olive or coconut oil
 3/4 cup walnuts, finely chopped
 1 1/2 cups whole wheat bread crumbs (gluten free if you wish)
 1/2 cup ground flax seed
 3 tbsp balsamic vinegar
 2 tbsp dijon mustard
 1/4 cup nutritional yeast (optional)
 1 tsp salt
 1/2 tsp cayenne pepper
 1 tsp garlic powder
 1 tsp smoked paprika

    Place lentils, water and parsley in a small sauce pan.  Bring to a boil, cover, reduce heat, and simmer until water is absorbed, about 35-40 minutes.
    In a large skillet, sauté the onion, mushrooms, and kale in the oil with a pinch of salt until soft.  About 8 to 10 minutes over medium heat.  Set aside.
    While the lentils cook and the onions sweat, mix all remaining ingredients a large bowl.
    When the lentils are done, mash them to a thick paste using a fork or a potato masher and add them to the bowl, along with the sautéed veg.  Mix thoroughly and allow to cool in the fridge for 15 minutes or more.
    Form patties with your hands, adding extra water if the mixture seems dry, more bread crumbs if it is too wet.
    Brush the tops of the burgers with oil and broil from the middle rack for 3 to 5 minutes on each side, until hot and a little crispy.  Alternatively you could cook them on a grill pan or fry in a skillet.
    Makes about 9 hearty patties.
    Uncooked patties can be frozen on wax paper or foil for a quick meal.
	INGREDIENTS
	1 cup dried green lentils (2 1/4 cups cooked)
	2 1/4 cups water
	1 tsp dried parsley
	1 1/4 cups finely chopped red onion
	3 cups finely chopped mixed mushrooms
	1 1/2 cups finely chopped kale or spinach
	1 tbsp olive or coconut oil
	3/4 cup walnuts, finely chopped
	1 1/2 cups whole wheat bread crumbs (gluten free if you wish)
	1/2 cup ground flax seed
	3 tbsp balsamic vinegar
	2 tbsp dijon mustard
	1/4 cup nutritional yeast (optional)
	1 tsp salt
	1/2 tsp cayenne pepper
	1 tsp garlic powder
	1 tsp smoked paprika

	Place lentils, water and parsley in a small sauce pan. Bring to a boil, cover, reduce heat, and simmer until water is absorbed, about 35-40 minutes.
	In a large skillet, sauté the onion, mushrooms, and kale in the oil with a pinch of salt until soft. About 8 to 10 minutes over medium heat. Set aside.
	While the lentils cook and the onions sweat, mix all remaining ingredients a large bowl.
	When the lentils are done, mash them to a thick paste using a fork or a potato masher and add them to the bowl, along with the sautéed veg. Mix thoroughly and allow to cool in the fridge for 15 minutes or more.
	Form patties with your hands, adding extra water if the mixture seems dry, more bread crumbs if it is too wet.
	Brush the tops of the burgers with oil and broil from the middle rack for 3 to 5 minutes on each side, until hot and a little crispy. Alternatively you could cook them on a grill pan or fry in a skillet.
	Makes about 9 hearty patties.
	Uncooked patties can be frozen on wax paper or foil for a quick meal.
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