![]() ![]() ![]() Remove the lentils from the heat, add vinegar and mustard, and mash with a potato masher or a wooden spoon to make it a thick paste. Saute the remaining onion, garlic, mushrooms and greens in the oil for 8 to 10 minutes, and set them aside. Add the nutritional yeast, salt, pepper and paprika, and mix well. While the lentils are cooking, combine the walnuts, bread crumbs and flax seed in a bowl. ![]() Reduce the heat and let it simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. GET COOKING: In a small pot, bring the lentils, water, parsley, one garlic clove, and 1/4 cup of onions to a boil.
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