Red Lentil Burgers on Prudy's Whole Wheat Buns and Quinoa-Black Bean Salad with Cumin and Lemon

I made another trip to the health food store and had to get more red lentils (along with quinoa, bulgur, millet, etc. I love the bulk aisle!). I used all the ones I bought last time in my 2 favorite Red Lentil Soups and Red Lentil Wraps. I spotted this recipe for Red Lentil Burgers a few months ago when I read the book- Lunch Lessons: Changing the Way we Feed Our Children by Ann Cooper and Lisa M. Holmes. This is a really interesting book about schools, lunch programs, and how it is possible to feed our children better. Anyway, at the end of the book it has a bunch of fun recipes and this was one that I bookmarked. It was a little time consuming, but with planning ahead, it all worked out. The recipe said to form it into 8 patties, but I made smaller ones that could fit on the buns, so I got about 18 patties. We ate the leftovers with rice and veggies the next day.
Once again, Prudy's buns were the base for these burgers, get the recipe HERE or HERE. I have praised these buns before and will do it again. They are fast, flavorful, and simple to throw together. I doubled the recipe, because quite a few of us like to eat them plain. Yes, they are that good. This time I brushed the tops with skim milk and sprinkled a few sesame seeds on top.
I had some leftover cooked quinoa and so I added a couple fresh veggies, some beans, and a little fresh lemon juice and cumin. I served it cold and it was delicious!
A perfect vegetarian meal!
I thought it was really funny that my kids were in the background of these photos on the trampoline. Luckily, I got some good light, before it got too dark.

Red Lentil Burgers on Prudy's Whole Wheat Buns

1 pd (1 1/2 cups) red lentils

5 cups salted water

1 cup minced onion (1 large)

1/2 cup minced carrot (1 large)

2 tsp minced garlic (2 cloves)

2 cups chopped crimini mushrooms

1 Tbls chopped fresh oregano

1/2 tsp salt

1/8 tsp black pepper

3/4 cup panko crumbs

4 1/2 tsps lemon juice

10 oz tofu, pureed in blender

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

2. In a large skillet, saute the onion, carrot, and garlic in 1 tsp olive oil. until tender, about 2 minutes.

3. Add the mushrooms, oregano, salt and pepper. Cook until mushrooms are tender and liquid has evaporated, about 5 minutes. Allow to cool.

4. Add the panko crumbs, lemon juice, pureed tofu and lentils and mix to combine. Transfer to a

large bowl. Chill for 30 minutes and then shape into 8 patties.

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

Quinoa-Black Bean Salad with Cumin and Lemon by Mary Ann

2 cups cooked quinoa

1/2 small zucchini, diced

1/2 yellow bell pepper, diced

1/2 cup black beans, drained and rinsed

1-2 tsp fresh lemon juice, to taste

1/2 tsp garlic powder

1 tsp cumin

salt and pepper, to taste

Combine quinoa, zucchini, bell pepper, and beans in a bowl. Mix well. Season with lemon juice and spices to taste. Chill and serve, or enjoy immediately.

Come back tomorrow to see my Operation Baking GALS Round-up and 3 great cookies!