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Dinner recipe · from the recipe book

Brown Lentil Walnut Burgers in Lettuce Cups

Earthy, savory lentil-walnut patties with a crisp seared crust, tucked into crunchy romaine with juicy tomato, sharp red onion and a tangy mustard-yogurt sauce.

Brown Lentil Walnut Burgers in Lettuce Cups

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • ½ cup chopped60 gWalnutsfinely chopped
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1 large50 gEggsbeaten
  • ⅔ cup50 gOld-fashioned rolled oats
  • 1 tbsp16 gTomato paste
  • 2⅛ tsp10 gLow-sodium soy sauce
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves separated
  • 2 medium246 gTomatoessliced
  • ½ medium60 gRed onionthinly sliced into rings
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gYellow mustard

Steps

  1. Put the lentils and water in a saucepan, bring to a boil, then simmer 20–25 minutes until very tender. Drain well and let cool 10 minutes.
  2. While the lentils cook, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; tip into a large bowl.
  3. In the same skillet, heat one-third of the olive oil over medium heat. Cook the yellow onion 5 minutes until soft, add the garlic for 30 seconds, then add to the walnuts.
  4. Add the cooled lentils to the bowl and mash about half of them with a fork. Stir in the egg, oats, tomato paste, soy sauce, paprika, cumin, salt and black pepper until the mixture holds together.
  5. Shape the lentil mixture into 8 patties about 1/2 inch thick and chill 15 minutes to firm up.
  6. Meanwhile, stir the Greek yogurt and mustard together in a small bowl for the sauce.
  7. Wipe out the skillet and heat half of the remaining olive oil over medium heat. Cook 4 patties for 4–5 minutes per side until deeply browned and the centers reach 160°F (71°C). Repeat with the last of the olive oil and the remaining 4 patties.
  8. Lay the romaine leaves on plates, set two patties on each, and top with the tomato, red onion rings and a spoonful of the mustard-yogurt sauce.

Contains: Milk, Egg, Tree nuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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