1 cup(s), red variety
Vegetable bouillon cube
½ rib(s), medium, chopped
1 medium, chopped
Dried plain breadcrumbs
6 item(s), cut in half, six 2 oz rolls
- Combine lentils, water, bouillon cube, carrots, celery, onion, oregano, and thyme in a saucepan. Cover and simmer 20 minutes.
- Stir in 1 cup bread crumbs. Shape mixture into 6 patties and sprinkle with remaining bread crumbs.
- Heat oil in a nonstick pan, add patties and cook until browned on both sides. Serve patties on rolls.