**Freezer friendly, so you can make this batch (about 12 patties) and freeze them for an even easier meal preparation later.
- 1 cups dried lentils
- 1 medium onion, diced
- 1 red, yellow or green pepper, diced
- 5-6 white mushrooms, diced
- 2-3 cloves garlic, minced
- 2 cups rolled oatmeal
- 1/4 cup dijon mustard
- 1-1/2 cups walnuts, toasted and chopped
- salt/pepper to taste
- Cook lentils in water til tender (according to instructions on package), drain and cool.
- Saute onion, pepper, mushrooms til soft, on medium high heat.
- Add garlic to veggies and toss for 1-2 minutes on medium heat. Cool.
- In a bowl, mix lentils, sauteed vegetables, oatmeal, mustard, salt & pepper.
- Place about 1/2 of the mixture in the bowl of a food processor and pulse a few times until the mixture is coarse (it will resemble ground beef texture.
- Repeat with remaining mixture.
- With an ice cream scoop, form patties and turn onto plate or tray. If you want to freeze some of the patties, cover the bottom of covered container with saran wrap or parchment paper and form patties on paper so they do not stick together (place paper between layers as well).
- Heat saute pan to medium-high, and place small amount of olive oil in pan (or spray with Pam). Cook the patties for about 4 minutes on each side until well browned. Serve on bun (we use the thin sandwich rounds which have fewer calories and more fiber than regular hamburger buns!
Watch how I made them.