Prepare nutritious, tasty fall dishes – Lentil and Feta Patty Recipe


Prepare nutritious, tasty fall dishes – Lentil and Feta Patty Recipe

(NC) We all want healthy, nutritious food. One nourishing and a good pantry staple is pulsed, a category of crops commonly grown locally that includes lentils, beans, peas and chickpeas.

Lentil and Feta Patty – Serves: 4


– 1 cup (200g ) of lentils, green or brown
– 2 cups (500 mL) of water
– 1 clove of garlic, crushed
– ½ celery stalk
– 3 tbsp (30 g) white onion, diced
– 1/3 (100 g) feta cheese, diced
– 3 tbsp (25 g) red pepper, diced
– 1 green onion, minced
– 3 tbsp (45 mL) olive oil, divided
– 3 sprigs of oregano, chopped
– 2 tbsp (30 g) flour
– 1 egg
– Salt and pepper to taste


1. Rinse lentils in cold water. Place them in a suitable-sized saucepan along with the water, garlic, celery and white onion. Bring to a boil; skim if necessary. Cook covered on low heat. When lentils are tender, add salt and cook for another 5 minutes. Be careful not to overcook; the lentils must remain intact. Drain and set aside to cool.
2. While cooking the lentils, sauté red pepper and green onion in 15 mL (1 tbsp) of olive oil until lightly browned. Turn off the heat and add oregano.
3. In a bowl, combine lentils, cooked vegetables, egg, flour and feta. Mix thoroughly. Shape patties and cook them in a hot frying pan, using the remaining olive oil. Brown evenly on both sides.

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