Ingredients
1 cup Red Split Lentils
2 cups Sodium-free Broth (any broth will do)
1 Onion
1 Carrot
.5 Sweet Pepper
1 stalk Celery
1 teaspoon Garlic (minced)
.5 cup Italian-flavoured Bread Crumbs
2 Eggs
4 tablespoon Olive Oil
.5 teaspoon Salt
.25 teaspoon Black Pepper
1 teaspoon Thyme (dried)
Preparation
Cook lentils in a small pot with vegetable stock. Bring to a boil and then simmer uncovered until lentils are tender - approximately 7 to 10 minutes
Pre-heat oven to 350
Dice onion, celery, and sweet pepper
Grate carrot
Mince garlic
Saute onions in a pan with 1 tablespoon of olive oil and 1/4 tsp of salt for about 2 minutes
Add celery and saute for another minute or so
Add sweet pepper and saute for another minute or so
Add grated carrot and garlic and saute for another minute or so
Turn off stove top heat and add 1/4 tsp of salt, 1/4 tsp of pepper and 1 tsp of thyme to the pan with sauteed veggies - mix.
Add sauteed items to the cooked lentils and mix well
Add bread crumbs (if not using italian-flavoured bread crumbs, consider adding parmesan cheese as well) and continue mixing
Add eggs and mix
Form patties and then place in a lightly oiled pan (1 tablespoon of olive oil or a bit more if you prefer) and pan-fry patties on medium-high heat on each side until golden brown (about two minutes on each side)
Place patties on a baking pan lined with parchment paper and place in preheated oven for 8 minutes
Serve with your favourite salad or side dish
