Ingredients

• 1/2 cup brown rice (cooked)
• 1/2 cup green lentils (dry)
• 1/2 cup red lentils (dry)
• 3 tablespoons olive oil
• 1/4 cup TVP (dry)
• 1/4 cup milled chickpeas
• 1/4 cup milled flaxseed
• 1 teaspoon salt
• liberal use of crushed peppercorn
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• olive oil to grease pan
• optionally add some cayenne pepper

Instructions

1. Cook lentils [red and green together], add a tablespoon of olive oil while cooking. 15-20 minutes into cooking, add dry TVP.
   • If rice is not already prepared, do that too!
2. When lentils/TVP are cooked, remove from heat. Mix in all remaining ingredients into pot, (including additional 2 tablespoons olive oil).
3. Preheat oven to 375 degrees fahrenheit.
4. On a jelly roll pan, spread the additional olive oil until it is greased.
5. Using a spoon, scoop out lentil mixture into 8-9 flattened balls on the pan.
6. Bake in oven for 20 minutes, flip each patty then bake for additional 20 minutes.

Inspired by

The patties were based off this recipe. Somethings were changed, particularly with the addition of rice (first time making this I used leftover rice), and olive oil. Also, I did not use bread crumbs to thicken the mixture.

Closing

This it the “follow-up” post regarding the lentil patties. These go really well with the homemade sandwich buns. You do not need to add buns, but it’s a nice touch. In the past, I have even made spicier versions with some cayenne pepper. Feel free to add other ingredients as well, maybe even a fresh pepper, or fresh garlic and onion!

Welcome the warm months with this more summer meal!