Lentil-Mushroom Sliders

By Sarah-Lyn

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion
• 4 ounces cremini mushrooms, chopped
• 2 cloves garlic, minced
• 1/2 cup lentils
• 2 cups vegetable broth, divided
• 1/2 cup quinoa
• 1/3 cup walnuts
• 2/3 cup rolled oats
• 2 tablespoons ground flax seeds
• 2 tablespoons soy sauce
• 1 teaspoon sage
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon salt or to taste

Details

Adapted from chezcayenne.blogspot.com

Preparation

Step 1

Heat olive oil in a pot. Sauté onion until tender, about 3 minutes. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and sauté a minute. Stir in lentils and 1 cup vegetable broth. Bring to a low boil, reduce to a simmer, cover and cook for 30 minutes or until lentils are tender.

In a small pan with a tight-fitting lid, bring quinoa and 1 cup vegetable broth to a low boil. Reduce to a simmer, cover, and cook for 15 minutes or until quinoa absorbs the broth.

Pulse walnuts in the food processor until most of them are a powder. (This works best with frozen walnuts.) Transfer to a bowl. Add remaining ingredients, rolled oats through salt. Stir in the quinoa when it's cooked.

Transfer the cooked lentils to the food processor and pulse to mash them, leaving the mixture a bit chunky. Stir into the quinoa mixture.

Form into balls about 1-3/4 inch in diameter, then flatten into patties about 2-1/2 inches across. Brush a baking sheet with olive oil, put down the patties, and brush the tops with more olive oil. Broil for 5-6 minutes a side.

Makes 18-20 patties, 6-10 servings.