Bean Recipes

 Lentil Walnut Scones
Prep time:
10 minutes
Cooking time:
40 minutes
6 people

1/2 onion, diced finely
1 carrot, grated
1/2 teaspoons sage or thyme
1 teaspoon sea salt
1 teaspoon olive oil
2 cups lentils, cooked
1 cup millet, cooked
1/2 cup rice, soy, or wheat flour
1 egg
1/2 cup walnuts, chopped

  1. Sauté onions, carrots and spices in oil until soft.
  2. Preheat oven to 375 degrees.
  3. Put lentils, millet and flour into a food processor or blender and mix for 10-20 seconds.
  4. If mixture is too dry add water.
  5. Add walnuts and egg, blending for another 10-20 seconds and mix well but not pureeing.
  6. Add onion and carrot mixture, blend for 10 seconds.

Remove mixture from the blender and put into a bowl. The consistency should be thinner than cookie dough. If too dry, add a little water and if too wet, add a little flour.

  1. On a lightly oiled baking sheet, spoon out medium, scone-sized portions.
  2. Serve warm from the oven.
  • Scones will keep for 1-2 days in the fridge.


lentil burger
Lentil Burgers
Prep time:
10 minutes
Cooking time:
60 minutes
8 people

3 cups water
2 cups lentils
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup fresh cilantro, finely chopped
2 tablespoons tamari soy sauce
1 tablespoon umeboshi vinegar

  1. Boil water.
  2. Add lentils, reduce heat to simmer and cook uncovered for 40 minutes until lentils become soft and lose their shape.
  3. While lentils are cooking, sauté onion and garlic in olive oil for 10 minutes.
  4. Add garlic and continue sautéing another 5 minutes.
  5. Remove from heat and set aside with remaining ingredients.
  6. Preheat the oven to 400 degrees.
  7. When the lentils are finished, transfer to large mixing bowl and cool in freezer for 10 minutes.

Remove from freezer and add all other ingredients and mix well.

  1. Form into patties, 4 inches in diameter and 3/4-inch thick.
  2. Place patties on a lightly oiled cookie sheet and cook 10-15 minutes in the oven.

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