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In a large pot, bring 5 cups salted water and lentils to a boil. Reduce to a simmer and cook until tender, about 25 minutes. Drain and cool.
In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes
Add the mushrooms, oregano, and salt and pepper to taste. Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.
Add the bread crumbs, lemon juice, tofu, 2 tablespoons olive oil and cooked lentils and mix to combine. Transfer to a large bowl. Chill for 30 minutes and then shape into 8 patties.
Heat remaining olive oil in a large skillet over medium. Cook patties in batches, until each side is crisp and golden, about 5 minutes total. Finish in a 350°F oven if necessary to heat through.