ITALIAN HERB-LENTIL PATTIES WITH MOZZARELLA
My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. -Geri Lucas, Oldsmar, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook lentils according to package directions; drain and cool slightly., In a large bowl, combine eggs and seasonings; stir in cooked lentils and oatmeal. Shape into ten 3/4-in.-thick patties., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook patties in batches 4-6 minutes on each side or until golden brown and a thermometer reads 160°, adding additional oil as needed. Top with cheese; cook 1-2 minutes longer or until cheese is melted. If desired, serve with marinara sauce.
Nutrition Facts : Calories 416 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 517mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 9g fiber), Protein 26g protein.
LENTIL BURGERS
Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.
Provided by karkar
Categories Everyday Cooking Vegetarian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
- Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
- Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
- Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
- Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g
LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
LENTIL PATTIES
An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste!
Provided by VegeMight
Categories Lentil
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine lentils, celery, carrot, water and spices in large saucepan.
- Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until mixture thickens; cool.
- Stir in half of the breadcrumbs.
- Shape mixture into patties (makes about 8); toss in flour.
- Dip in egg, then in combined remaining breadcrumbs and parsley.
- (Can be made one day ahead at this stage and refrigerated, covered, or frozen for up to 6 months).
- Heat oil in large non-stick frypan; cook patties until well browned both sides. Drain on absorbent paper and serve as desired.
Nutrition Facts : Calories 366, Fat 8.2, SaturatedFat 1.6, Cholesterol 52.9, Sodium 430.6, Carbohydrate 57.7, Fiber 5.7, Sugar 4.1, Protein 15.4
TORTIGLIONI LENTIL PASTA BAKE (NO BOIL)
A cheesy no boil vegetarian pasta bake that the whole family will love! Tortiglioni pasta and lentils are baked in a creamy tomato and mozzarella sauce, then topped with a mixed herb crumb. No pre cooking required, everything cooks together in one dish for minimal effort and cleanup! This is a perfect vegetarian pasta dinner with added protein that everyone will be happy with.
Provided by Christine Melanson
Categories Pasta
Time 1h5m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 200C / 400F.
- In a deep casserole dish, combine your dry pasta, lentils, garlic, cheese, mixed dried herbs and canned tomatoes. Pour the milk over the top and stir through.
- Cover and place in the oven for 50 minutes.
- In the meantime, make your herby topping. Put the breadcrumbs, parmesan, herbs and salt and pepper in a food processor and blitz. Slowly add the olive oil and pulse until the mixture is wet and sandy.
- Once the pasta has cooked for 50 minutes, remove from the oven.Uncover and stir through.
- Change the oven setting to broil / grill.
- Add the herby topping to the pasta and return to the oven for a few minutes until the topping is crisping up.
- Leave to sit for 5 minutes or so before dishing up.
Nutrition Facts : ServingSize 1 g, Calories 433 kcal, Carbohydrate 38 g, Protein 24 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 976 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 12 g
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