Lentil Burgers

Servings: 8
Ingredients:

2 c  Dried red lentils
-Water, to cook
1 c  Bread crumbs
- (preferably wholewheat)
1 lg Onion; finely chopped
2    Garlic cloves; minced
- more to taste
Salt and pepper to taste

Wash lentils thoroughly and pick out any sticks and stones and grit which might
get in them. In a large pot, bring the water to a rolling boil. Add
lentils and cook for 20-25 minutes until the lentils start to puree. Drain and
let cool. It is not necessary to let them get cold.

Transfer the cooked lentils to a large mixing bowl. Add bread crumbs,
garlic and onion and mix thoroughly. Season well.

You then can experiment with herbs and spices. I usually add loads of cajun
spice, with healthy measures of parsley, basil and majoram. You could try
thyme or sage. It is your choice.

If the mixture does not hold together well enough, add more bread crumbs.
Form into patties and then cook as you would a regular hamburger in a little
oil. Or barbecue. If they are really dry, then they hold together well
enough to barbecue.

Serve in buns with old fashioned dijon mustard and chips ooops, errrr fries.

Posted by Mark Satterly in Intercook

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