Mushroom and Lentil Patties

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READY IN: 50mins
Recipe by m.lowenberg

Full of flavor, protein, and fiber! I remove the stems and blend with the lentils, then add in the mushrooms. Made even better with a sauce, we used tzkitzki but may try horseradish mayonnaise next time.

Ingredients Nutrition


  1. 1. Preheat oven to 375.
  2. 2. Combine lentils, bay leaf, and water. Bring to a boil and simmer 15 minutes (lentils will be undercooked).
  3. 3. In a food processor, blend lentils and mushroom stems until coursely chopped. Add diced mushrooms.
  4. 4. Heat olive oil over medium-high, add garlic and cook roughly 30 seconds. Add lentil mixture and mushrooms. Cook roughly 4-5 minutes.
  5. 5. Add red wine and cook until evaporated. Stir in broth, soy sauce and oats and continue to cook until absorbed.
  6. 6. Remove from heat and add salt and pepper. Allow to cool slightly.
  7. 7. Line baking pan with parchment paper. Place mixture on sheet and press down to form patties (mixture may be too moist to form patties by hand). Bake for 15 minutes, flip and another 10-15 minutes.

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