Ingredients:
- 1/2 cup lentils (rinsed)
- 1 bay leaf
- 1 cup water
- 8 oz mushrooms
- 1 tbsp olive oil
- 2 cloves garlic
- 2 tbsp red wine
- 1/2 cup vegetable broth (may want to do low sodium)
- 1 tbsp reduced sodium soy sauce
- 1/2 cup rolled oats
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped basil
- 1/2 tsp dried oregano
- sprinkle salt and pepper
Directions:
- Boil the lentils,water and bay leaf in a small pot and then lower to a simmer and cook for 10 minutes. Drain the lentils and discard the bay leaf. Remove and let cool (the lentils will be under cooked)
- Clean the mushrooms and place in a food processor. Pour the lentils into the processor and pulse the mixture until it becomes close to dough.
- Heat the olive oil in a large medium skillet and add the garlic and let it become fragrant, then stir in the mushroom lentil mixture and let it brown. Cook the mixture for about 4 minutes until the mixture is browned then set aside.
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper. Form the lentil patties by using 1/2 a cup worth of lentil mix per patty. Bake in the oven for 20- 30 minutes.
Servings: 4
Calories: 177
Fat: 4.9 g
Carbs: 23.1 g
Protein: 10 g