Preheat oven to 400 F. Grease a baking sheet with some olive oil (and sprinkle with cornmeal or soy grits if you want).
- 1 T olive oil
- 1 3/4 cup red lentils
- 1 small red onion
- 1 cup chopped mushrooms (about 6-8 shitake or baby bellas)
- 1 chopped jalapeno
- 3 1/2 cups water/stock
- Chipotles in adobo sauce (be careful with these -- really spicy!)
- cumin, coriander, paprika, cayenne, oregano, pepper.... whatever else you want. These would be good with curry powder, or with fresh parsley and cilantro as well.
Saute the onion in olive oil until translucent. Add lentils and stock and bring to a boil, then turn heat to low-med, and simmer for about 20 minutes, until lentils are just cooked. Add mushrooms and jalepeno, and spices to taste, and cook for another 10 minutes, until lentils start to get mushy.
Then take off the heat and add:
- 2/3 cup quinoa flakes
- 1/3 cup quick oats
Let sit for 5-10 minutes. Add 2-3 T ww flour as needed until the lentil mixture is very sticky and thick (should stick to the spoon even when it's flipped upside down). Drop big spoonfuls (about 1/4 cup) onto the baking sheet and press into a patty.
Bake patties for 15 minutes on each side at 400 F.