Lentil stew (burgers)

Yield: 1 Servings

Measure Ingredient
½ cup Dry lentils
½ cup Raw brown rice (you can use regular rice)
1 \N Onion; chopped
1 tablespoon Oil
2 cups Liquid (water; stock)
1 tablespoon Tamari or soy sauce
1 \N Potato; diced
1 \N Tomato; diced
1 \N Carrot; sliced
1 \N Stalk celery; sliced
\N \N Wheat germ
\N \N Dry milk powder (optional)
\N \N Oil for frying
\N \N Pita bread or buns
\N \N Shredded lettuce
\N \N Thinly sliced onions
\N \N Sliced tomatoes
\N \N Sliced cheese
\N \N Catsup; etc...


Place lentils, rice, onion, oil and liquids into 2 quart pot. Bring to boil, cover and simmer 30 minutes. Add veggies. Bring to boil, cover and simmer 30 minutes longer. Now if it's been 'that kind of day" call it quits and serve Lentil Stew.

On better days, mash stew. Shape into patties, Attain proper consitency by adding liquid or wheat germ abd dry milk. Coat patties with wheat germ.

Brown in hot oil, 5 minutes per side. Tuck a patty inside a pita or bun, add "fixings", and pass the catsup! Kids love this! ** Note: I usually don't add the wheat germ, and I coat and thicken with bread crumbs (seasoned is fine, but sometimes too salty). You can also use corn flake crumbs for this.

I also double or tripl my recipe, so that I can have the stew one night and then the burgers the next. Saves on cooking time. I also bake my burgers rather than frying. I oil a cookie sheet and spoon lentil mixture onto pan in standard burger shapes...then back at 350 degrees for 20-30 minutes...keep an eys on it every 5-10 minutes or so after the first 20 minutes...They'll be delicious...

This recipe was taken from la Leche Leagues book "Whole Foods for the Whole Family".

Posted to EAT-L Digest by Lorien Carrillo <carrillo@...> on Nov 22, 1997

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