Sprouted Black Lentil Patties


• 2 cups sprouted black lentils (you can also use brown, green lentils. Do not use split lentils)
• 1 tablespoon olive oil
• 1/2 red onion, diced (or sub 1 large shallot)
• 4–6 garlic cloves, rough chopped
• 120gm mushrooms, diced
• 1/2 cup rolled oats (gluten-free if you prefer)
• 1/2 cup walnuts 
• 1 teaspoon cumin
• 1 teaspoon coriander
• 3/4 teaspoon salt
• 1 egg
• 2 teaspoons soy sauce
• 1/4 cup chopped parsley


  • Lentils will need to be soaked overnight before making this recipe (at minimum). If you want to wait for them to sprout a tail you will want to start sprouting two days before making recipe. 
  • SautĂ© the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Then set aside.
  •  In a food processor, blend the oats into coarse flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, egg and pulse repeatedly until it’s well combined and forms a thick dough. If mixture seems overly wet pulse in a little more oats. It doesn’t need to be smooth. 
  • Scrap into a medium bowl and stir in the remaining cooked lentils and fresh herbs. ( Save the remaining mushrooms for serving time.)
  • Using wet hands form into 8-10 little cakes or 4-5 burger patties.
  • Sear in a fry pan, in a little oil, over medium heat, taking care to let them brown and form a crust, before flipping. (This will ensure they don’t stick to the pan. As they form a crust, they release from the pan almost naturally.)
  • Serve with the remaining mushrooms