1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.In a large pot, simmer the lentils in 5 cups of salted water until tender. Drain and cool.
3.In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes.
4.Add the mushrooms, oregano and salt and pepper, to taste.
5.Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes and allow to cool.
6.Add the bread crumbs, lemon juice, pureed tofu, 2 tablespoons of olive oil and cooked lentils. Mix to combine.
7.Transfer to a large bowl.
8.Chill for 30 minutes and then shape into 8 patties.
9.Pan fry in olive oil in a large skillet until each side is crisp and golden.
10.Finish in a 350°F oven if necessary to heat through.
11.Serve immediately and enjoy!
Ingredients
Directions
1.Wash hands with soap and warm water. Wash produce well and chop as directed.
2.In a large pot, simmer the lentils in 5 cups of salted water until tender. Drain and cool.
3.In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes.
4.Add the mushrooms, oregano and salt and pepper, to taste.
5.Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes and allow to cool.
6.Add the bread crumbs, lemon juice, pureed tofu, 2 tablespoons of olive oil and cooked lentils. Mix to combine.
7.Transfer to a large bowl.
8.Chill for 30 minutes and then shape into 8 patties.
9.Pan fry in olive oil in a large skillet until each side is crisp and golden.
10.Finish in a 350°F oven if necessary to heat through.
11.Serve immediately and enjoy!