Cook sprouted lentils according to package and strain.
Finely dice onions, garlic and mushrooms. Heat oil of medium heat in a frying pan, add onions, mushrooms and garlic and sauté until translucent.
In a food processor, process oats into coarse flour. Add cook lentils and tomatoes. Pulse until mixture begins to come together. Add onion mixture, herbs, tamari and pulse until combined.
Form mixture into 4-6 patties and arrange on a parchment lined baking sheet. Bake for 20 minutes at 350°F, flipping once.
Enjoy immediately or store in the freezer for easy weeknight meals that come together in a snap. Better yet, form this tasty mixture into balls, bake for 10-15 minutes and serve with pasta and marinara sauce for a plant-based pasta dish..
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Directions
Cook sprouted lentils according to package and strain.
Finely dice onions, garlic and mushrooms. Heat oil of medium heat in a frying pan, add onions, mushrooms and garlic and sauté until translucent.
In a food processor, process oats into coarse flour. Add cook lentils and tomatoes. Pulse until mixture begins to come together. Add onion mixture, herbs, tamari and pulse until combined.
Form mixture into 4-6 patties and arrange on a parchment lined baking sheet. Bake for 20 minutes at 350°F, flipping once.
Enjoy immediately or store in the freezer for easy weeknight meals that come together in a snap. Better yet, form this tasty mixture into balls, bake for 10-15 minutes and serve with pasta and marinara sauce for a plant-based pasta dish..
