These lentil patties are delicious as well as healthy, and can be served as a burger on a whole grain bun, or as an entree with rice and some grilled veggies.


  • 1 pound (1 1/2 cups) red lentils
  • 5 cups water, salted
  • 1 cup minced onion (1 medium)
  • 1/2 cup minced carrot (1 large)
  • 2 teaspoons minced garlic (2 cloves)
  • Olive oil for the skillet
  • 2 cups chopped crimini mushrooms
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup Japanese bread crumbs (panko)
  • 4 1/2 teaspoons lemon juice
  • 10 ounces firm tofu, pureed in a blender

how to make it

  1. In a large pot, simmer the lentils in salted water until tender. Drain and cool.
  2. In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes
  3. 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.
  4. Add the bread crumbs, lemon juice, pureed 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.
  5. Pan fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350°F oven if necessary to heat through.