Lentil Patties

Hey busy moms, dads & all caregivers,

Looking to add more plant-based protein to your family’s diet? Look no further, these Lentil Patties are high in soluble fiber and a great source of protein and iron. Benefits of incorporating this low-calorie legume into your diet are improved digestive and heart health while stabilizing blood sugar and increasing energy.

Try making these on a meatless Monday–a great vegetarian burger option or eaten solo dipped in hummus or tahini. My kids love when I pack these for lunch. You can make a bunch and freeze, heating as you go in the toaster oven.

Yield: 12 lentil patties

[ingredients title=”Ingredients”]

  • 1 cup lentils
  • 1/2 cup shredded carrots
  • 1/2 cup shredded onion
  • 1/2 cup chopped kale or spinach
  • 1/2 cup chopped green herbs (cilantro, parsley or combo)
  • 1 tsp. cumin
  • 1 tsp. turmeric (optional)
  • 1 tsp. garlic powder or 2 crushed cloves
  • 2 eggs
  • Salt & pepper to taste
  • 1 tbsp. olive oil

[/ingredients][directions title=”Directions”]

  1. Rinse lentils, boil for approximately 15 minutes and drain. You can speed things up by buying precooked lentils.
  2. Shred carrots and onions with grater or food processor. Chop kale/spinach and green herbs.
  3. In skillet, add olive oil and sauté onions, carrots and kale/spinach for approximately 2-3 minutes
  4. Add green herbs and lentils to food processor and pulse to chunky consistency (not smooth).
  5. Remove herb lentil mix from food processor to mixing bowl.
  6. Add cumin, salt, pepper, garlic and 1 egg to bowl and mix.
  7. Make into patties to your desired size.
  8. Scramble 2nd egg in bowl.
  9. Add breadcrumbs to another bowl.
  10. Dip patties first in egg and then in breadcrumbs both sides to bind.
  11. Place patties on greased sheet pan and bake at 350 degrees for 15 minutes.