Lentil & Pinto Bean Patties (+ Taco Salad)

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These patties are really, really good. My brother (who normally hates all of the things I make) liked them, so that in itself is a testament to their deliciousness. I actually forgot to put in the flour so they didn’t keep their form after I froze them and then cooked them up. I found a brilliant use for them still, despite them turning into blobs after being cooked. You can see the salad I made pictured above – I have been eating this every day for the past week. It is SO good. What makes it super hearty and filling though, is adding one lentil patty to the salad and then mixing it up so the patty coats the whole salad (along with the delicious salsa ranch). You really should try this combo. It is to die for! The original recipe is linked in this post, but I changed it up a bit. Below is what I did (minus the flour which I forgot, but will add next time).

Patty Recipe

1/2 cup dry red lentils
1 cup of canned diced tomatoes
1/3 tsp garlic powder
1/3 tsp salt
3/4 cup water
1 can pinto beans
1 tsp cumin powder
1/2 tsp chipotle pepper powder
1/2 tsp sweet paprika
1/2 tsp dried parsley or 1 Tbsp fresh
1/4 tsp cayenne pepper or to taste
1/2 cup finely chopped red onion
a few drops of lemon juice
3 – 4 tbsp bread crumbs or flour

Cook the lentils, tomatoes, garlic powder, salt, and water until the lentils are soft. Add the lentil mixture, beans, spices, onion, lemon juice, and flour to a food processor. Pulse until incorporated. Form mixture into patties, and freeze.

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