INGREDIENTS
2 cans
(30 ounces, or 850 g) black or brown lentils, drained and rinsed
1 cup
walnut halves
3 tbsp
chopped dried mushrooms
1 1/2 tbsp
tomato paste
3 tbsp
fresh parsley
1/2 tsp
black pepper
1/2 cup
gluten-free bread crumbs
2 2/3 cups
water
1 1/3 cups
uncooked basmati rice
2 tbsp
lemon juice
1 1/2 tbsp
minced fresh parsley
2 tsp
lemon zest
1/8 tsp
salt, or to taste
2 cups
chopped lettuce
1 cup
halved cherry tomatoes
1/4 cup
slivered red onion
4
lemon wedges