Lentil Sliders
Lentil Sliders
Servings: 7
Ingredients
- 2 cups dry brown lentils
- 1 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 tbsp fresh thyme chopped
- 1 tsp salt
- 3 tbsp tomato paste
- 2 cups mushrooms (approx. 8 oz.) chopped
- 3 large eggs (or egg substitute)
- ¼ cup Parmesan cheese grated
- ½ cup whole-wheat breadcrumbs
- ½ cup fresh parsley chopped
- ¼ cup walnuts finely chopped
Instructions
- Preheat oven to 400℉.
- Cook lentils in 8 cups water over medium heat until tender (30-40 minutes). Set aside.
- In a large saucepan, saute onions, carrots, celery, thyme, and salt in olive oil for 10 minutes or until vegetables are soft.
- Add tomato paste and cook 1 minute, stirring constantly.
- Add mushrooms and cook 15 minutes or until mixture is dry.
- Transfer mixture to large bowl and cool to room temperature.
- Add eggs, cheese, breadcrumbs, parsley, walnuts, and cooked lentils to vegetable mixture. Cover and chill at least 25 minutes.
- Spray large baking sheet with nonstick spray.
- Scoop chilled lentil mixture into 1-2 inch balls, packing mixture firmly. Arrange on baking sheet about 1/2 inch apart.
- Bake 30 minutes. Let cool slightly and wrap with romaine lettuce.
Video
Notes
PhytoRx Focus
- Lentils are a rich source of protein and fiber.
- These sliders are an opportunity to add an extra serving of vegetables to your plate.
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