#BaptistHealthy: Lentil Veggie Patty

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July 2, 2019

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Looking for a healthier alternative to a burger? Try this easy-to-make lentil veggie patty.  You can eliminate the saturated fats found in red meats and replace it with the plant-based proteins, antioxidants and a higher-fiber content found in this dish.

Lentils are rich in iron and fiber. Oats provide beta-glucan, which makes you feel fuller. Research has shown that it also helps lower insulin resistance and blood cholesterol, reducing the risk of obesity and boosting the immune system to fight cancer.

Servings:  7

  • 1.5 cup of cooked lentils or 1 can no salt added
  • 1 cup of cooked quinoa
  • 1 ½ cups raw, chopped carrots, celery and mushrooms
  • ¼ cup walnuts
  • 1 cup rolled oats
  • 1 chia egg
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 1 tablespoon light soy sauce/amino acid
  • 2 tablespoon milk alternative


  • Place raw veggies in food processor and chop.  
  • Add walnuts and rolled oats and chop.
  • Add half of lentils and pulse.
  • In bowl mix together remained of ingredients.
  • Add veggie mixture and mix well with hands.
  • Form patties.
  • On medium heat, pan sear patties for 5 minutes on each side.
  • Bake for 15 minutes at 400 degrees.

Nutritional information (per serving): Calories 220, Total Fat 7g, Saturated Fat 1g, Sodium 271mg, Carbohydrates 31g, Fiber 8g, Protein 10g.

About Natalie Castro
Natalie Castro is a registered dietitian and the nutrition and wellness manager at Baptist Health South Florida, where she oversees the food and nutrition policy for the organization. Natalie earned a bachelor’s degree in nutrition and dietetics from Florida International University and a master’s degree in nutrition and exercise science from State University of New York at Buffalo (University of Buffalo). She believes a food environment supported by healthy choices fosters healthier lifestyle habits. Natalie is certified in adult weight management by the Academy of Nutrition and Dietetics, and her research is published in several peer-reviewed medical journals.

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