Lentil Walnut Scones PrintLentil Walnut Scones Prep Time: 10 minutesCook Time: 40 minutes Yield: 6 Ingredients 1/2 onion, diced finely 1 carrot, grated 1/2 teaspoons sage or thyme 1 teaspoon sea salt 1 teaspoon olive oil 2 cups lentils, cooked 1 cup millet, cooked 1/2 cup rice, soy, or wheat flour 1 egg 1/2 cup walnuts, chopped InstructionsSauté onions, carrots and spices in oil until soft. Preheat oven to 375 degrees. Put lentils, millet and flour into a food processor or blender and mix for 10-20 seconds. If mixture is too dry add water. Add walnuts and egg, blending for another 10-20 seconds and mix well but not pureeing. Add onion and carrot mixture, blend for 10 seconds. Remove mixture from the blender and put into a bowl. The consistency should be thinner than cookie dough. If too dry, add a little water and if too wet, add a little flour. On a lightly oiled baking sheet, spoon out medium, scone-sized portions. Serve warm from the oven. NotesScones will keep for 1-2 days in the fridge.3.1All material copyright Lyndy Stanway Marsh. By admin| 2017-03-29T13:35:07+00:00 September 1st, 2013|Beans|0 Comments About the Author: admin Related Posts Hummus Hummus Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.