As a vegetarian family, we eat a lot of beans and lentils. Eating lentils straight up is not that much fun since they are small and get kind of mushy; but in a soup or — in this case — as a patty, they work great. These lentil patties are loaded with proteins and other good stuff. I served the patties with steamed broccoli, cooked potatoes and a mushroom gravy.
Lentils are some of the most nutritious, and at the same time economical, foods in the world. They contain folic acid, dietary fiber, C and B vitamins, essential amino acids and trace minerals.
1 ½ cups of water
½ cup dried green lentils, rinsed
½ tsp. dried parsley
½ minced garlic clove
¼ cup chopped onions
½ cup chopped cashews
1 ¼ cups bread crumbs
¼ cups chia seeds
½ cup chopped onion
1 garlic clove, minced
1 ½ cups mushrooms, finely chopped
¾ cup Swiss chard, finely chopped
2 tbsp. Dijon mustard
3 tbsp. balsamic vinegar
In a saucepan, boil water. Add dried green lentils, dried parsley, garlic and onion. Let simmer for 35-40 minutes.
Mix the chopped walnuts, breadcrumbs and flax seeds in a bowl, and set aside.
Fry onion, garlic, finely chopped mushrooms and chopped spinach in olive oil for 8-10 minutes. Set aside to cool slightly.
Combine everything in a food processor and mix until it’s a sticky dough. Refrigerate for 20 minutes.