Red Lentil Burgers
4

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children.

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    Ingredients: 
    • 1 pound (1 1/2 cups) red lentils
    • 5 cups water, salted
    • 1 cup minced onion (1 medium)
    • 1/2 cup minced carrot (1 large)
    • 2 teaspoons minced garlic (2 cloves)
    • Olive oil for the skillet
    • 2 cups chopped crimini mushrooms
    • 1 tablespoon chopped fresh oregano
    • 1/2 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 3/4 cup Japanese bread crumbs (panko)
    • 4 1/2 teaspoons lemon juice
    • 10 ounces firm tofu, pureed in a blender
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    Method: 

    In a large pot, simmer the lentils in salted water until tender. Drain and cool.

    In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes

    Add the mushrooms, oregano, and salt and pepper to taste. Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.

    Add the bread crumbs, lemon juice, pureed tofu, 2 tablespoons olive oil and cooked lentils and mix to combine. Transfer to a large bowl. Chill for 30 minutes and then shape into 8 patties.

    Pan fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350°F oven if necessary to heat through.

    Nutritional Info: 
    Per Serving:151 calories (19 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 164mg sodium, 33g carbohydrate (10g dietary fiber, 23g sugar), 11g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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