This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These lentil patties are delicious as well as healthful, and can be served as a burger on a whole grain bun, or as an entree with rice and some grilled veggies.
Special Diets:
Ingredients
Method
In a large pot, bring 5 cups salted water and lentils to a boil.
In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes
Reduce to a simmer and cook until tender, about 25 minutes.
Drain and cool.
Add the mushrooms, oregano, and salt and pepper to taste.
Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.
Add the bread crumbs, lemon juice, tofu, 2 tablespoons olive oil and cooked lentils and mix to combine.
Transfer to a large bowl.
Chill for 30 minutes and then shape into 8 patties.
Heat remaining olive oil in a large skillet over medium.
Cook patties in batches, until each side is crisp and golden, about 5 minutes total. Finish in a 350°F oven if necessary to heat through.
Nutritional Info
Serving Size
Calories
151
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.