Lentil and Mushroom Patty with Herb Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A savory vegetarian patty featuring earthy lentils and mushrooms, finished with a bright herb-infused oil that complements roasted vegetables. This vegetarian (gluten-free) ready in about 40 minutes pairs brown lentils, cremini mushrooms, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1/2 cup cremini mushrooms
• 2 tbsp fresh parsley
• 3 tbsp olive oil
• 1 clove garlic
• 1/4 cup chickpeas
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice

Instructions

1. Step 1: Cook 1 cup brown lentils according to package directions until tender, then drain and cool. Finely chop 1/2 cup cremini mushrooms and mince 1 garlic clove.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté mushrooms and garlic for 4 minutes until softened, then add to a bowl with cooled lentils and 2 tbsp fresh parsley.
3. Step 3: Mash mixture with a fork until combined, then stir in 1/4 cup chickpeas, 2 tbsp all-purpose flour, and 1 tbsp lemon juice until cohesive.
4. Step 4: Form into 4 patties, then heat remaining 2 tbsp olive oil in a nonstick skillet over medium heat. Cook patties for 4 minutes per side until golden brown and crisp at edges.