Yield: 4 to 6 servings

1 cup small green or brown lentils, dry

¼ cup quinoa

3 cups vegetable broth

1 medium carrot, shredded finely (about 1 cup)

1 small onion, chopped finely

¼ cup chopped fresh herbs

2 cloves garlic, minced

¼ cup ground flax seeds

½ cup old-fashioned oats, dry

1 tsp oregano

½ tsp black pepper

1 Tbsp whole grain mustard

1 Tbsp soy sauce, gluten-free

1 Tbsp red wine vinegar

Mushroom Sauce:

1 tsp extra virgin olive oil

¾ cup diced mushrooms

1 medium garlic clove, minced

2 cups plant-based milk, plain, unsweetened

2 Tbsp all-purpose flour

1 pinch salt (optional)

1 pinch black pepper

1 Tbsp reduced sodium, gluten-free soy sauce

To make the herbed lentil patties, place the lentils and quinoa (or other ancient grain) in a small pot and add broth. Cover and simmer over medium heat about 25 minutes, stirring occasionally, until very tender. Add additional water, as needed, to compensate for evaporation during cooking.

Drain any leftover liquid, transfer the cooked lentils and quinoa to a bowl and mash slightly.

Add carrot, onions, herbs, garlic, oats, flax, oregano and black pepper to the bowl with lentils and quinoa and mix well. Add mustard, soy sauce and vinegar and stir well to moisten all ingredients. 

Chill for 1 hour.

Preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Press ½-cup lentil patty mixture into a measuring cup or scoop, place onto the baking sheet and flatten down to create firm, round patties about ½-inch thick. Form 8 patties with the mixture.

Place in the oven on the top rack and bake for about 40 minutes, until golden and firm. Remove and serve with mushroom sauce.

To make the mushroom sauce, while the lentil patties are baking, heat the olive oil over medium heat in a saucepan.

Add the mushrooms and garlic and sauté for 3 minutes.

Whip together soy milk, flour, salt (optional), black pepper and soy sauce with a whisk in a small bowl until smooth with no lumps.

Pour the mixture into the saucepan and cook for about 8 minutes, until bubbly and thick.

Serve about 5 tablespoons of sauce per portion.

Note: Make this gluten-free by using gluten-free oats and substituting corn starch for the wheat flour.

Recipe and photo courtesy of Sharon Palmer, MSFS, RDN

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