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SUN-DRIED TOMATO & LENTIL BURGERS




Source of Recipe


Rachelle Shelly


Recipe Introduction


Well I am back with a recipe for all you healthy friends that like Lentils: I love them!...lol.. and love to eat healthy!
sering:4
this makes good use of leftover lentils. if mixture is too wet to hold together, add bread crumbs.



Recipe Link: http://www.regenesis2x2.com/1339

List of Ingredients




2 c. cooked brown, red or yellow lentils
2 tablespoons oil, dlivided
1 sm onion, finely diced
1teaspoon minced garlic
1/4 c. finely chopped walnuts
1/4 c.oil-packsun-dried tomatoes, coarsely choppd
1 teaspoon chopped fresh sage or 1/3 teaspoon ground sage
1/2 teaspoon fresh thyme leaves or 1/8 teaspoon dried thyme
1/8 teaspoon black pepper


Recipe



in a medium bowl mash lentils with a potatp masher or fork.
Heat 1 tablespoon oil in a small skillet over med. to high heat. add onion, garlic, and walnuts. Cook, with out stirring, until onion start to brown,
reduce heat to med. and cook, stirring until onion is caramelized, and walnits have begun t toast, about 4 minutes. Add onion mixture tto lentils. Add sun-dried tomatoes, herbs & pepper to lentils. Fprm mixture in to 4 large or 8 small patties.
Heat 1 tablespoon oil in a skillt over med. to high heat.
Fry patties until nicely browned, about 5 minuts. Turn and fry other side, about 4 minutes.
COOK'S NOTE:
before mashing lentils, strain off any cooking liquid by shaking them lightly in a colander.
Per serving 252 cal. 13g fat, 1 g saturated fat, 0 mg choles, 26 g carbo, 12 g pro, 12 mg sodium, and 9 g fiber.
To your Health