Ingredients:

• 1 cup (200g) red split lentils
• 1/2 onion, diced
• 1 large (150g) grated zucchini, squeezed*
• 1 cup (100g) grated carrot
• 1/4 cup chopped parsley
• 1/2 cup whole wheat breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• Extra virgin olive oil, for cooking

Instructions:

1. To cook red lentils, rinse them under running water to remove debris. Place lentils in a pot with 3 cups of water and 1/2 teaspoon salt. Bring to a boil and simmer for 15 minutes until tender and partially breaking apart. If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.
2. Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!
3. Preheat the oven to 180C/ 350F, line a sheet pan with parchment paper and lightly grease with olive oil.
4. Once the lentils are cooked and cooled, add them to a large bowl along with the onion, carrot, chopped parsley, garlic powder, dried oregano, dried thyme, breadcrumbs, and seasonings.
5. Form the mixture into 12 patties (about 1/4 cup each) and one-inch thick. Roll the mixture into a ball and gently flatten.
6. Place the patties on the baking sheet and lightly brush or drizzle with extra virgin olive oil. Bake for 30 minutes or until golden, flipping halfway.
7. Serve the Mediterranean lentil and vegetable patties with your favorite tzatziki sauce, hummus, or tahini dressing. Squeeze fresh lemon juice over the top for a burst of flavor.