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In a medium saucepan, cook lentils in lightly salted boiling water for 25 minutes or until tender. Drain and transfer to a medium bowl. Allow to cool for 15 minutes, stirring occasionally.
Meanwhile, for sauce, in a small bowl, stir together tahini, 3 tablespoons water, lemon juice and honey. Stir in additional water to make of desired consistency. Set sauce aside.
Add oats, curry powder, cumin, salt and egg to lentils in bowl. Stir to combine. Heat oil in a large skillet over medium heat. Use wet hands to shape lentil mixture into 8 2 1/2-inch patties. Add to skillet, in batches if necessary. Cook for 3 to 4 minutes per side or until browned and heated through. Serve in mini pita bread rounds (or toasted English muffins) with spinach and tomato.