Lentils are always a little challenging for me. I am continually looking for ways to prepare them that appeal. Well, this is another winning recipe.
On the inside is a mixture of lentils, yellow pepper, celery and onion. On the outside, breadcrumbs add a crispy texture. Delicious!
I modified this recipe from peta.org.
Happy Cooking! ~ Gena
Ingredients:
- 1 cup dried lentils
- 1/2 yellow onion, diced
- 1/2 yellow bell pepper, diced
- 2 celery stalks, chopped
- 1 Tbsp. olive oil, plus more for cooking patties
- 1/4 cup Dijon mustard
- 2 T fresh parsley, chopped
- 2 cups cooked rice
- 3/4 t. salt
- breadcrumbs from 2 pieces bread (about 1 cup, I used multigrain bread)
Optional Toppings:
- spicy honey mustard (recommended…recipe coming soon!)
- sour cream
Directions:
- Cook lentils according to package directions (plan on about 20 min.) Drain if needed.
- Heat 1 T olive oil over med. heat and saute the celery, onion and yellow pepper until onions are translucent and vegetables are just soft, about 5 min. Add salt and mix well.
- Meanwhile, in a food processor, turn bread slices into crumbs. Place crumbs in a bowl and set aside.
- Add the cooked rice, mustard and parsley to the sauteed vegetables. Mash together and form into patties.
- Heat enough olive oil to cover the bottom of a large saucepan.
- Push patties into bread crumbs and place in heated olive oil. Cook until golden brown, about 2 min. each side.
- Serve with spicy honey mustard or sour cream.
Enjoy!
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