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Lentil Patties with Lettuce and Yogurt

Recipe photo courtesy of Romulo Yanes

The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.

Source: Martha Stewart Living, January/February 2014
Total Time Prep Servings

Ingredients

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37
  • MS10637549
    19 OCT, 2017
    1/2 cup of lentils made about 6 patties. I added cucumber, salt, and parsley to the yogurt mixture but otherwise stuck to the recipe. My husband and I both agreed that we'd make these again and serve them up with buns at a BBQ
    Reply
  • grazianolinda
    3 MAR, 2014
    These were surprisingly tasty. We kind of made a lettuce wrap with the patty and yogurt as the filling. Will definitely make these again.
    Reply
  • Melissa W
    26 JAN, 2014
    These were delicious! We skipped the yogurt and caper berries but otherwise made them exactly as the recipe called for. I'd pick this over a burger any day!
    Reply
  • Chefcat
    26 JAN, 2014
    These are really tasty. They might benefit from a light squeeze of lemon juice just before serving. I found them to be a little fragile; not sure how they would stand up in a sandwich. This is a recipe I will definitely keep and make frequently.
    Reply
  • Skylar
    13 JAN, 2014
    This is a lovely recipe; one that will satisfy your taste buds and your conscience. The only adaption I made to this recipe is I steamed lentils and brown rice together and used the brown rice as a substitute for bread crumbs. I was exceedingly happy with the results. I will be making this again.
    Reply

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