INGREDIENTS
- 3 cups green, black or brown lentils
- 3 garlic cloves, minced
- 1/2 cup chopped mushrooms
- 1 small onion, chopped
- Almond oil
- 2 teaspoons ground cumin
- 4 teaspoons paprika
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 1/2 cup nutritional yeast
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 tablespoons Italian seasoning
- 2 eggs
- Splash apple cider vinegar
- 4 tablespoons almond flour
- 2 tablespoons ground flaxseed
DIRECTIONS
- Cook lentils according to packaging until tender.
- Preheat oven to 400F.
- Sauté minced garlic, chopped onions and mushrooms with almond oil. Add seasoning to sauté, stir well.
- Once the lentils are tender, add to sauté mixture then mix in remaining ingredients.
- On a lined cookie sheet, form patties about 1 1/2 -2 inch wide.
- Cook for 20 minutes.
NOTES
- Rainbow meal – sever with colorful veggies, pumpkin zucchini pancakes, apple sauce, and/or yogurt dip.