I was looking through all my dozens of recipe books & Taste of Home recipes last night - looking for easy, fun, and great tasting recipes for my upcoming spring recital. My youngest sister helped me look through all the books and found many "yummy" recipes for sweet treats, while I was looking through the books for more of the non-sweet things.
Anyway, here is a recipe that I found (I made it several times last year), although I will not use it for the recital reception I thought I'd post it anyway....everyone likes trying new recipes, right!?!?
We had never had lentils before until a friend made this lentil dish for us. After trying it I had to ask her for the recipe....I loved it!
Besides, lentils are healthy, low calories, & cheap.....
Lentils are a low calorie, low fat and cholesterol free food and they contain folic acid. The U.S. Health Service recommends that all women of childbearing age consume 400 mcg of folic acid per day. Most women do not meet this guideline. One cup of cooked lentils provides 90% of the recommended daily allowance (RDA). Lentils provide more folic acid than any other unfortified food.Lentils are also an important source of iron, especially for women, whose iron needs are greater. Eating lentils with foods rich in Vitamin C, such as tomatoes, green peppers, broccoli, and citrus fruits or juices, helps the body absorb iron more efficiently.Lentils are also protein rich. They lack only one protein, methionine. Adding grains, eggs, nuts, seeds, meat, dairy products, or eggs will provide a complete protein.Soluble fiber is also found in lentils. Soluble fiber acts as a scrub brush, cleaning the digestive system. This type of fiber also decreases serum glucose and cholesterol and decreases insulin requirements for people with diabetes.
1 1/2 C. cooked lentils 1/2 C. chopped onion 2 gloves of garlic
2 Tbs. butter, divided 1 heaping Tbs. of tomato paste 2 slices bread, cubed
2 eggs, slightly beaten 2 Tbs. red wine vinegar 1tsp. mustard
1/2 tsp. dried basil 1/2 tsp. salt 1/4 tsp. pepper
1/4 C. Italian bread crumbs 4 slices sharp Cheddar cheese 4 Whole-wheat buns
- Drain lentils very well, placing in a sleve and pressing gently with spoon, if necessary. Set aside.
- Saute' onion, adding garlic later, in 1 Tbs. of the butter.
- Add tomato paste, bread, eggs, vinegar, and seasonings. Combine well, adding lentils to mixture.
- Shape into 4 large patties. Mixture will be moist, but if too wet, add more crumbs or some wheat germ.
- Coat each patty in dry bread crumbs. Chill about 1hr. (this makes the patties easier to fry).
- Heat remaining butter until sizzling. Fry patties about 5 minutes each side until crisp. Turn gently. Cover each with a cheese slice, if used. Cook until melted.
Serve on heated whole wheat buns. Garnish with green pepper and onion rings, or any other burger garnishes.
Tips: One pound dried lentils = 5 batches of lentil-burgers.
***Mixture may be placed in a buttered baking dish. Bake at 350 for 20-30 minutes. Sprinkle or place cheese for last 5 minutes of baking. - This is the way we normally make our lentils. I love it with cheese and ketchup on top! It tastes good reheated as well.