Lentils are a good source of protein, they’re super inexpensive, and archaeological evidence shows they were eaten as far back as 13,000 years ago. Nicely done, neolithic people.
Boil 2 1/2 cups of water and add 3/4 cups red lentils. Cook until the lentils are soft. Drain and rinse.
Chop up 1 yellow onion, a carrot, a clove of garlic, a couple sprigs of oregano, and a cup of mushrooms. Saute up the onions, carrots and garlic in olive oil. After a few minutes, add the mushrooms and oregano. Cook another 5 minutes. Allow to cool.
Puree 5 ounces of firm tofu in a blender. Squeeze juice of one lemon into the puree.
Combine the tofu blend, onion saute, and lentils, along with 1/2 cup of panko bread crumbs, in a bowl. Add lemon juice and salt and pepper to taste. Mix together and let it set in the fridge for 30 minutes. Then shape into patties.
Fry in a large skillet until each side is golden. You may want to heat in an oven at 350 to warm them all the way thru.
The Salad Dressing Mix equal parts canola and rice vinegar in a bowl. Add a very small clove of chopped garlic, a bit of dijon mustard, and salt and pepper. Stir together with a fork.
The pickles totally make the sandwich.