• large saucepan
• food processor or masher
• knife
• large frying pan
• large bowl

• 2/3 c dry lentils
• 6 oz portobello mushrooms
• 2 T olive oil
• 1½ c onion, minced
• 2 large cloves garlic, minced
• ½ t ground cumin
• ½ t salt
• black pepper
• 2 c bread crumbs
• ½ parsley, chopped

Trim, clean, and finely chop the mushrooms.

Sauté onions in 1 T olive oil, stirring occasionally, until soft, about 5 minutes. Add garlic and cook for 2 more minutes, stirring constantly. Add mushrooms and cumin and cook for 5 minutes, stirring occasionally, add salt and pepper, and remove from heat.

Transfer all ingredients to a single bowl and mix well. Chill for at least one hour.

To cook: Form the mixture into four patties and either fry them over medium heat until golden brown, about 3 minutes on each side, or grill them over coals. Serve hot.

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