Ingredients
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1 1/2 cups dry lentils
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1/2 lb fresh mushrooms
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1 small green pepper
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1 stalk celery
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2 garlic cloves
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1 small onion
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1 cup walnuts
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1 tablespoon margarine
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon chili powder
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1/2 teaspoon dry mustard
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2 tablespoons tomato paste
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1/4 cup raw rolled oats
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2 eggs, beaten
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1 dash Worcestershire sauce
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5 slices cheddar cheese
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1 small carrot
Instructions
- Soak lentils overnight in enough water to cover.
- Cook lentils in boiling water until tender; drain.
- Finely dice the mushrooms, green pepper, celery, carrots, garlic, onion, and walnuts.
- Saute the vegetables and walnuts in margarine. Add salt, black pepper, chili powder, and mustard and stir well.
- In a bowl, mix sauted vegetables, lentils, and rolled oats. Mash together moderately.
- Add tomato paste, eggs, and Worcestershire and mix well.
- Form into 5 large flat patties.
- Broil until browned and crispy, about 6-8 minutes on each side.
- Top each patty with a slice of cheddar and return to the broiler until cheese is melted.