- 2 tablespoons high-heat oil
- 3/4 cup chopped onions
- 1 1/2 cups finely chopped mushrooms
- 1 1/2 cups shredded kale leaves
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- 2 cups cooked brown lentils
- 2 cups cooked quinoa
- 2 eggs, lightly beaten
- 1 cup finely grated carrots
- 1/4 cup chopped fresh parsley
- Splash of balsamic vinegar
Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in mushrooms and kale and cook until tender, another 5 minutes. Stir in garlic, thyme, oregano, salt and pepper. Cook until fragrant, 1 to 2 minutes. Remove from the heat and add lentils; lightly mash, leaving a bit of texture.
Transfer lentil mixture to a large bowl and stir in quinoa, eggs, carrots, parsley and vinegar. Chill mixture in the refrigerator for 1 hour.
Preheat oven to 375° F. Line a baking sheet with parchment paper.
Divide the mixture into 12 balls and form into patties. Bake patties until golden, about 20 minutes.
To store: Wrap individually or store between layers of parchment or wax paper in freezer-safe containers. Label and date; use within 3 months.
- With pita bread, yogurt, tahini and sliced tomatoes and cucumbers.
- Chop up a warmed patty, add to a salad.
- Top with a poached egg or marinara sauce.
- Serve with mashed potatoes and gravy instead of meatloaf.