Lentils are a good source of protein, they’re super inexpensive, and archaeological evidence shows they were eaten as far back as 13,000 years ago. Nicely done, neolithic people.
Red Lentils, Lemon, Tofu, Carrots, Onions, Etc.
Boil 2 1/2 cups of water and add 3/4 cups red lentils. Cook until the lentils are soft. Drain and rinse.
Sauteing Vegetables - It's What We Do
Chop up 1 yellow onion, a carrot, a clove of garlic, a couple sprigs of oregano, and a cup of mushrooms. Saute up the onions, carrots and garlic in olive oil. After a few minutes, add the mushrooms and oregano. Cook another 5 minutes. Allow to cool.
Puree 5 ounces of firm tofu in a blender. Squeeze juice of one lemon into the puree.
Lentil Patties on a Board
Combine the tofu blend, onion saute, and lentils, along with 1/2 cup of panko bread crumbs, in a bowl. Add lemon juice and salt and pepper to taste. Mix together and let it set in the fridge for 30 minutes. Then shape into patties.
Golden Lentil Burger
Fry in a large skillet until each side is golden. You may want to heat in an oven at 350 to warm them all the way thru.
Fresh Lettuce & Salad Dressing Makings
The Salad Dressing Melanie used to make this at a cafe in Tacoma. Mix equal parts canola and rice vinegar in a bowl. Add a very small clove of chopped garlic, a bit of dijon mustard, and salt and pepper. Stir together with a fork.
Lentil Burgers on Macrina Brioche Buns
The pickles totally make the sandwich.
Related articles
- Red Wine Lentils With Swiss Chard & Feta (seattlefoodshed.wordpress.com)
- Recipe for Curried Rice and Red Lentils (kalynskitchen.com)
- Spicy Lentil Tacos from Phoo-D (blogher.com)
This looks really tasty — I have never made a pulse + tofu burger before, I’ll have to try it. As always, gorgeous photos.
Wow, I’m super impressed and definitely going to try this and your enchilada recipe! Wonderful pictures, too!
i’m so glad you like the blog! try the enchiladas and lentil burgers and let us know how it goes!
Pingback: Red Lentil Dal with Greens and Naan | Seattle Foodshed
Pingback: Hearty Lentil Stew with Sausage | Seattle Foodshed