Ingredients:

1 large carrot, finely grated

1 cup kale, finely chopped

2 stalks celery, finely grated

1 cup onion, finely grated

1 cup lentils, uncooked

¼ cup coconut oil

1 cup almond meal/flour

6 ounces cremini mushrooms, or mushrooms of your choice

2 cloves garlic

4 Tsp. mustard – I like apple cider vinegar but Dijon is fine

1 large egg beaten

Dash salt & pepper

Instructions:

Soak lentils overnight.  Preheat oven to 350 degrees.  Pour coconut oil in pan along with onions, sauté for 5 minutes then add mushrooms, carrots, celery, garlic and kale.  Cook for 5 minutes.  Add lentils and cook for 10 minutes.  Remove from heat and add almond meal, mustard, beaten egg and salt & pepper mix together and form patties.  Lightly grease baking sheet with coconut oil and add patties.  Bake for 25-30 minutes.  You can also sauté them.  They go nicely with the kale salad.