Step 1

Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

Step 2

Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

Step 3

Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.

Step 4

Add half of the lentils and the mushroom mixture, salt, spices, flax egg.

Step 5

Mix everything until it’s well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils.

Step 6

Using wet hands form into 12-15 little cakes.

Step 7

Sear in a skillet, in a little oil, over medium heat—taking care to let them brown and form a crust before flipping.

Step 8

Serve with garlic sauce.

Step 9

Pour all the ingredients into a heated pan, whisking constantly until thickened—about 3–5 minutes. Then remove from heat.