So, I like to cook a little bit and after seeing the film Forks over Knives at the behest of my DP and good friend, Chappale Burton, I’ve been on a vegan diet. Started as a 30 day thing, but I may hang out here for a sec, at least more often for sure. So, here’s an easy lentil walnut burger recipe and pretty tasty too. From the Moosewood Cookbook with a few extra spices added by me. Ingredients: cup of dry lentils, peanut oil, small onion, bunch of garlic cloves, 7-10 mushrooms, cup of walnuts minced fine, handful of spinach, black pepper, paprika, salt, cayenne and cup and half of bread crumbs. To make: Cook the lentils In just enough water that it is boiled away after 45 min of cooking the lentils (maybe an inch above the lentils). Simultaneously, sauté onions and garlic for 5 minutes and then add the rest of the ingredients except the bread crumbs. When the lentils are very soft and water is boiled away, so that you really don’t have individual lentils anymore, add the onions etc and then then read crumbs. The bread crumbs hold it together, so don’t scrimp there. The refrigerate for an hour. This refrigeration is what makes this more of a lunch next day meal then a same night prepare and eat meal. Maybe quick zapping it in the freezer would do it. The fridge and the bread crumbs are key. Tried it without this the first time and just had hot lentils in a pan 😳 With the tomato and lettuce it’s a solid 4 lip smacks out of 5.