Ingredients

The following ingredients have 8 Servings
  • 1 pound (1 1/2 cups) red lentils
  • 1 cup minced onion
  • 1/2 cup minced carrot
  • 2 teaspoons minced garlic (about 2 cloves)
  • 3 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
  • 2 cups chopped crimini mushrooms
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup panko bread crumbs
  • 4 1/2 teaspoons lemon juice
  • 10 ounces firm tofu, cut lengthwise into four slices

Instruction

  • 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.