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
1/2 cup walnuts, chopped
- Sauté onions, carrots and spices in oil until soft.
- Preheat oven to 375 degrees.
- Put lentils, millet and flour into a food processor or blender and mix for 10-20 seconds.
- If mixture is too dry add water.
- Add walnuts and egg, blending for another 10-20 seconds and mix well but not pureeing.
- 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.
- On a lightly oiled baking sheet, spoon out medium, scone-sized portions.
- Serve warm from the oven.
- Scones will keep for 1-2 days in the fridge.
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
- Boil water.
- Add lentils, reduce heat to simmer and cook uncovered for 40 minutes until lentils become soft and lose their shape.
- While lentils are cooking, sauté onion and garlic in olive oil for 10 minutes.
- Add garlic and continue sautéing another 5 minutes.
- Remove from heat and set aside with remaining ingredients.
- Preheat the oven to 400 degrees.
- 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.
- Form into patties, 4 inches in diameter and 3/4-inch thick.
- Place patties on a lightly oiled cookie sheet and cook 10-15 minutes in the oven.