Italian Herb-Lentil Patties with Mozzarella

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

3 cups dried lentils, rinsed

3 large eggs, lightly beaten

1 tablespoon dried minced onion

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon dried thyme

¼ teaspoon pepper

8 packets instant plain oatmeal (about 2 cups)

2 tablespoons canola oil

10 slices part-skim mozzarella cheese or provolone cheese

Marinara sauce, warmed, optional

Directions at tasteofhome.com

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