Method: Combine the drained lentils, onions, and garlic in a food processor, blending until smooth. Add the grated carrots, parsley, and tomato paste, continuing to blend until fully incorporated. Don’t worry if the mixture appears thick; this consistency is indicative of a successful blend.
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Using a quarter-cup measuring cup, scoop out portions of the lentil mixture, forming patties about 1/4-inch thick. Cook the patties for about 3 minutes on each side, or until golden brown and crispy.
Method: Combine the drained lentils, onions, and garlic in a food processor, blending until smooth. Add the grated carrots, parsley, and tomato paste, continuing to blend until fully incorporated. Don’t worry if the mixture appears thick; this consistency is indicative of a successful blend.
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Using a quarter-cup measuring cup, scoop out portions of the lentil mixture, forming patties about 1/4-inch thick. Cook the patties for about 3 minutes on each side, or until golden brown and crispy.
