As my baguette did not turn out as great as I hoped so, I switched to making a lettuce wrapped lentil burger instead. Using a stunning recipe from my favourite vegan blog Oh She Glows.
3/4 cup lentils, picked over and rinsed
3/4 cup walnuts, toasted
1 piece bread, toasted OR 1/3 cup breadcrumbs (I used breadcrumbs)
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp red pepper flakes
3 cloves garlic
1/4 tsp sea salt
Freshly ground pepper
1 tbsp extra virgin olive oil
1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)
I added sliced mushrooms and blended into the burger mix too.
Preheat oven to 350F (180 degree). In a small bowl make the flax egg and set aside.
Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander.
While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool.
In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined.
Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky).
Add the flax or chia egg and pulse a bit more until combined.
Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties.
(This patty picture is by oh she glows as I forgot to take mine but it was similar and I could make 6 patties.)
My mum in law made salad using celery, chickpea, kidney beans, sundried tomatoes, parsley leaves, chopped onions, olive oil and mix them up with olive oil, black pepper and ground oregano.