Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LENTILS MINI BURGERS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 30 minutes
Totaltime: 50 minutes

Ingredients

  • 1 cup lentils
    1/4 cup plus 2 tablespoons olive oil
    1 small onion, chopped
    1 small carrot, chopped
    1 celery stalk, chopped
    1 garlic clove, minced
    2 teaspoons chopped fresh thyme
    1/2 teaspoons salt
    2 tablespoons tomato paste
    4 ounces Button Mushrooms, wiped clean and sliced
    2 large eggs
    1/4 cup grated Parmesan cheese
    1/4 cup bread crumbs
    1/4 cup chopped fresh parsley
    1/4 cup finely chopped walnuts
    1 cup Marinara sauce

Preparation

  • Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

    Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

    Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

    Preheat the oven to 400°F.

    Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

    Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

    Roast for 30 minutes, or until the mini burgers are firm and cooked through.
    serve with marinara sauce.
Have you tried the recipe?

Lentils mini burgers

Add Comment

* Required information
1000
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook