Lentil and Kale Patties with Gravy

Ingredients

• 1 cup brown or green lentils
• 3 cups vegetable broth
• 4 cups kale
• 1 medium onion
• 2 cloves garlic
• ¾ cup breadcrumbs
• 1 egg
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 2 tbsp all-purpose flour
• 1 tbsp soy sauce

Steps

1. Rinse lentils and cook them in 2 cups of vegetable broth until tender, about 20-25 minutes. Drain any excess liquid and let cool slightly.
2. While lentils cook, finely chop the onion and mince the garlic. Sauté half of the onion and all the garlic in 1 tablespoon of olive oil until softened. Add kale and cook until wilted, then set aside.
3. In a large bowl, mash the cooked lentils. Add the sautéed onion and kale mixture, breadcrumbs, egg, smoked paprika, thyme, salt, and pepper. Mix well until combined and form into 8 patties.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and heated through. You may need to do this in batches.
5. For the gravy, sauté the remaining chopped onion and sliced mushrooms in the same skillet until softened. Sprinkle in the flour and cook for 1 minute, stirring constantly.
6. Gradually whisk in the remaining 1 cup of vegetable broth and soy sauce. Bring to a simmer, stirring until the gravy thickens. Season with salt and pepper to taste.
7. Serve the lentil and kale patties immediately, topped generously with the mushroom gravy.