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2 tsp olive oil, 1 cup chopped onion, ¼ tsp oregano, 1/8 tsp crushed red pepper, 2 minced garlic cloves. Heat oil in saucepan over med-high heat. Sauté above ingredients then add: 1 ½ cup vegetable broth, 2/3 cup dried brown lentils, ¼ cup sun-dried tomato. Bring to a boil, simmer until lentils are tender, about 30 minutes. Drain and cool. To the cooked lentils, in a food processor, add the following: 2/3 cup crumbled feta cheese, ½ cup grated carrots, 1/3 cup bread crumbs ( or gluten-free bread crumbs or corn flakes ) 1/3 cup wheat germ or oat bran, 3 tbs pitted kalamata olives, ¼ tsp black pepper, dash of Italian herbs. Pulse until coarsely ground. Divide mixture into 8 equal sized patties about 1 cm thick. Sauté in a non-stick skillet coated with olive oil for about 3 minutes, Turn patties and cook for another 3 minutes. Serve with a fresh green salad.
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