Ingredients

• Patties:
• 2 cups dry lentils
• 1 tablespoon olive oil
• water to cover
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 stalk celery, chopped
• 8 cups cooked brown rice
• 1 cup tahini
• 1 cup Dijon mustard
• 1/2 bunch parsley, chopped
• 1/4 cup lemon juice
• 2 cups fine bread crumbs
• Sauce:
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 tablespoons ground cumin
• 1 cup tahini
• 1 cup water, or to taste
• 1/4 cup lemon juice
• salt to taste

Instructions

1. Put lentils in a large pot with enough water to cover by 2 inches; bring to a boil and cook until tender, about 20 minutes. Transfer lentils to a large bowl.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onion, bell pepper, and celery in hot oil until onion is slightly browned, 5 to 7 minutes; add to lentils and stir.
3. Stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties.
4. Spread bread crumbs into a wide, shallow bowl. Press patties into the bread crumbs to coat.
5. Heat 1/4 cup olive oil in a saucepan over medium-high heat. saute garlic in olive oil until fragrant, 1 to 2 minutes. Stir cumin into the oil and remove pan from heat; add water, 1 cup tahini, and lemon juice and stir until smooth. Season sauce with salt.
6. Heat a large skillet over medium heat. Cook patties in hot skillet until beginning to crisp, 7 to 10 minutes per side. Drizzle sauce over patties to serve.