For 4 Person(s)
In a medium sauce pan on medium high heat, add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, minced mushrooms and fresh thyme.
Add water or stock, lentils, salt and pepper.
Simmer on medium high for 30 minutes until peas become tender.
Puree 2/3 of the mixture then add back the remaining lentils and slivered scallions.
This base should be tight and the consistency of sticky rice. Add garbanzo bean flour or all purpose flour to tighten if too wet still.
Adjust seasoning and cool mixture for one hour or ideally overnight.
Divide the mashed lentils into 4 portions, then form into patties and roll in garbanzo bean flour then pan fry in vegetable oil.
Right before cooking the patties, sear up the mushroom and shallots with butter and salt, reserve for garnish.
Serving suggestions: Use in place of beef for a healthy burger or at breakfast as a base to a poached or fried egg on a bed of sautéed garlic greens.