|2 cups||Dried red lentils Water, to cook|
|1 cup||Bread crumbs (preferably wholewheat)|
|1 large||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
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