Good for:
Plant based
One
of your five-a-day
Nutrition per serving
Calories (kcal)
393
Fat (g)
20.0
Carbs (g)
37.0
Protein (g)
19.0
Salt (g)
0.4
Sugar (g)
4.0
Ingredients
1
Cup
Lentils (Fresh)
0.5
Cup
Greek Yoghurt (Low fat)
0.25
tsp
Lemon Zest
2
Clove
Garlic (Grated)
1
Dash
Sea Salt
2
Cup
Mushroom (Finely Chopped)
2
tbsp
Miso
0.25
tsp
Paprika
4
tbsp
Olive Oil (Divided)
4
tbsp
Almond Flour
8
Iceberg Lettuces (Leaf, large)
Method
- Pour water into a large saucepan to cover lentils. Bring to a boil, reduce heat to medium, and
simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time
the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes. - Meanwhile, combine yogurt, lemon zest, lemon juice, and half of the garlic in a small bowl. Season
with salt; set aside. - Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, half of the oil, and
remaining garlic clove. Add lentils and stir and mash them with the back of a spoon or a potato
masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in
flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add
1–2 Tbsp. flour if needed. Form into 6 patties about 3⁄4" thick. - Heat remaining oil in a large nonstick skillet over medium heat. Cook patties until deeply browned
and very crisp on the bottom side, about 3 minutes. Carefully turn and repeat on the second side,
adding more oil as needed to maintain a light coating around patties in skillet. - Spread reserved yogurt mixture on one lettuce wrap and cover it with another lettuce wrap.
