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Lentil and Barley Rissoles

New to rissoles? Consider them a cross between a veggie burger and a falafel. Delicious, fiber filled and a phenomenal way to practice some mise en place! Make these ahead and freeze for up to 6 months.

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4 c cooked brown lentils
1 c cooked barley
1/4 c water
1 c onion chopped
2 t chopped garlic
4 c diced mushrooms
1.5 t thyme
2 tomatoes finely chopped
4 T tomato paste
1 c grated carrot
2 t curry powder
1 T low sodium soy sauce
1/4 c chopped parsley
1.5 c dried bread crumbs
1/2 c sesame seeds
Organic Greens
Hidden Cashew Ranch Dressing


Preheat oven to 350 degrees. Saute onion, garlic and mushroom in water until soft. In a large bowl combine cooked veg, lentils, tomatoes, walnuts, tomato paste, carrots, seasonings, 1/4 c chopped parsley and 1 c bread crumbs. Mix well.

 Combine remaining breadcrumbs with sesame seeds.

Create 1/4 c sized balls, flatten and coat in breadcrumb mixture. Place patties on a prepared baking sheet and BROIL for 6 minutes per side. BAKE in oven for a further 5-8 minutes. 

Serve over a bed of greens with Hidden Cashew Ranch Dressing or in a pita pocket, or in a bun as a delicious burger!