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 & pepper to taste
Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to puree. Drain
& let cool. It is not necessary to let them get cold. Transfer the cooked lentils to a large mixing bowl. Add bread crumbs, garlic & onion & mix thoroughly. Season well. You then can experiment with herbs & spices. I usually add loads of cajun spice, with healthy measures of parsley, basil & 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 & 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 & chips ooops, errrr fries. Posted by Mark Satterly in Intercook