Name: Italian Herb-Lentil Patties with Mozzarella
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 3 cups dried lentils, rinsed; 3 large eggs, lightly beaten; 1 tablespoon dried minced onion; 1 tablespoon dried parsley flakes; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 2 cups uncooked instant oatmeal; 2 tablespoons canola oil; 10 slices part-skim mozzarella cheese or provolone cheese; Marinara sauce, warmed, optional

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

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Italian Herb-Lentil Patties with Mozzarella

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Yield: 10 servings

Prep: 50 min

Cook: 20 min

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Ingredients

3 cups dried lentils, rinsed
3 large eggs, lightly beaten
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups uncooked instant oatmeal
2 tablespoons canola oil
10 slices part-skim mozzarella cheese or provolone cheese
Marinara sauce, warmed, optional

Text Ingredients

Directions

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

1 patty: 416 calories, 12g fat (4g saturated fat), 74mg cholesterol, 517mg sodium, 54g carbohydrate (2g sugars, 9g fiber), 26g protein.

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