Lentil Cakes

I liked these very much! The boys (including Logan) ate them so....

1 cup dried lentils

1/2 yellow onion, diced

1/2 green bell pepper, diced

1/2 rib celery, chopped

2 Tbsp. olive oil

1/4 cup Dijon mustard

2 Tbsp. lemon juice

1/2 bunch parsley, chopped

2 cups cooked rice

Salt, to taste

1 cup ground bread crumbs or flour•

Place the lentils in a large pot and submerge, adding an additional 2 inches of water. Boil for 20 minutes, or until tender.• Sauté the onion, pepper, and celery in the olive oil until the onions are slightly browned.• In a medium bowl, combine the lentils, vegetable sauté, Dijon mustard, lemon juice, parsley, rice, and salt, then mash slightly. Form into small patties.• Roll in the ground bread crumbs or flour, and refrigerate while preparing the sauce.•

When the sauce is done, pan-fry each patty until nice and brown.

For the Horseradish Sauce:

1/4 cup Vegenaise

1 Tbsp. prepared horseradish

1/2 tsp. lemon juice

2 tsp. red pepper flakes

Salt and pepper, to taste

In a small bowl, whisk all the ingredients together until blended.• Serve with the lentil cakes.