Mediterranean Lentil Patties - cooking recipe

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

Preparation

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.
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.
Stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties.
Spread bread crumbs into a wide, shallow bowl. Press patties into the bread crumbs to coat.
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.
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.