Red Lentil Burgers

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These lentil patties are delicious as well as healthful, and can be served as a burger on a whole grain bun, or as an entree with rice and some grilled veggies.

Ingredients

1 pound (1 1/2 cups) red lentils
5 cups water, salted
1 cup minced onion (1 medium)
1/2 cup minced carrot (1 large)
2 teaspoons minced garlic (2 cloves)
Olive oil for the skillet
2 cups chopped crimini mushrooms
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup Japanese bread crumbs (panko)
4 1/2 teaspoons lemon juice
10 ounces firm tofu, pureed in a blender

Method

In a large pot, simmer the lentils in salted water until tender. Drain and cool.

In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes

Add the mushrooms, oregano, and salt and pepper to taste. Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.

Add the bread crumbs, lemon juice, pureed tofu, 2 tablespoons olive oil and cooked lentils and mix to combine. Transfer to a large bowl. Chill for 30 minutes and then shape into 8 patties.

Pan fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350°F oven if necessary to heat through.

Nutrition

As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 151 calories (19 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 164mg sodium, 33g total carbohydrate (10g dietary fiber, 23g sugar), 11g protein

http://www.freshfields.org/recipes/2603