Ingredients:
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried parsley
1/4-1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/2 cup dried lentils
(can use precooked if short on time)
2 cups water
1 cup walnuts, finely chopped
2 tablespoons oat flour (optional)
2 tablespoons ground flaxseeds
1/2 teaspoon sea salt
Method:
- Heat oil in a saucepan on medium high heat and cook onions until soft.
- Stir in garlic, thyme, parsley, paprika and lentils.
- Add water and bring to boil over medium high heat. Reduce heat to simmer and cover the pot. Cook until lentils are tender and water has completely evaporated – about 30 minutes,
- Make sure lentils are dry and not soggy.
- Transfer lentil mixture to a large bwol and add all tiher ingredients.
- Can add extra spices and herbs to taste.
- Use form to mash mixture until sticking together
- Bake in preheated over (350 degrees F) for 30 minutes or until brown and crispy on the outside,
*Step 3 can be missed if using pricked lentils – just heat them with spices in a pan before adding rest of ingredients.
Garnish with vegetables and hummus to eat.