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Vegan Lentil-Mushroom Burgers
  • ½ cup Le Puy lentils
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 onion, finely chopped
  • 1 pound portobello mushrooms, cleaned, trimmed and chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon thyme leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1⅓ cups fresh white bread crumbs
  • 1 tablespoon nutritional yeast
  • Kosher salt and freshly ground black pepper
  • Whole-wheat buns, lettuce leaves, tomato slices and red onion slices, for serving
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