Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Pressing chopped walnuts into these patties just before cooking ensures they have great crunch.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet heat 1 Tbsp. olive oil over medium heat. Add finely chopped mushrooms. Cook and stir 6 minutes or until tender and liquid has evaporated. Transfer to a food processor. Add 1 cup cooked lentils, ½ cup walnut pieces, herbes de Provence, and salt and black pepper. Pulse until nearly smooth. In a large bowl combine bread crumbs and egg. Stir in lentil mixture. Stir in additional 1 cup cooked lentils. Shape into four ½-inch-thick patties. Press ½ cup walnut pieces into patties. In the same skillet heat remaining 2 Tbsp. olive oil over medium heat. Add patties; cook 3 minutes per side or until heated through. Serve patties on bread with mayo, basil, and sautéed peppers.


Nutrition Facts

448 calories; fat 32g; cholesterol 47mg; saturated fat 4g; carbohydrates 31g; mono fat 11g; poly fat 15g; insoluble fiber 6g; sugars 3g; protein 15g; vitamin a 84.1IU; vitamin c 2.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.5mg; vitamin b6 0.4mg; folate 156.8mcg; vitamin b12 0.1mcg; sodium 425mg; potassium 448mg; calcium 69mg; iron 3.7mg.