Hearty lentil patties

Start by rinsing the red lentils well and simmering them until they are soft but not mushy. Follow the instructions on the package. After cooking, remove excess water and allow to cool slightly.
Sauteed Vegetables: A little olive oil heated in a skillet over medium heat can do the trick. Add the grated carrot, minced garlic and minced shallot and sauté for 5-7 minutes, or until the carrot is soft and aromatic. Allow the ingredients to cool. In a large bowl, combine the cooked lentils, sautéed vegetables, chopped parsley, tomato puree, salt and black pepper. Puree to combine. To achieve a certain consistency, gently mash the ingredients with a fork or potato masher. Now it's time to add the eggs and/or breadcrumbs to bind and mix well. Roll out: Form the ingredients into patties. If the mixture is very wet, you can adjust the consistency by adding more breadcrumbs. In a skillet over medium heat, heat a thin layer of olive oil to fry the patties. To achieve a golden brown and crispy exterior, cook the patties for about three to four minutes on each side. Enjoy these flavorful lentil patties while still hot, topped with your favorite vegetables or served as a burger patty. They taste great either on their own or garnished with a little yogurt or tahini sauce. A vegan alternative can be just as filling, as these lentil patties prove, thanks to the adaptability and abundance of plant-based components. Try these patties if you're vegetarian or just trying to eat more plant-based foods.