INGREDIENTS
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1 8-oz package tempeh or 1 cup cooked brown rice
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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1 15-oz can lentils, rinsed and drained
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1 cup walnuts, toasted
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1/2 cup all-purpose flour, or gluten-free all-purpose flour
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1 tsp dried basil
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1 tsp sea salt
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1 tsp freshly ground black pepper
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3 tbsp canola oil
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1 bun or two slices of bread