Some more legume love coming your way – I eat lentils more regularly than just about any other pantry staple. Dahl, soups, and stews are the most common, but I’m always up for more.Â Of course, the Legume Love Affair event is the perfect excuse! (Thanks to Susan for the original concept!)When I tried these, my first thought was that it was like lentil soup concentrated into burger form – but I’m not sure if that description would be appealing to anyone else (perhaps not everyone loves lentil soup as much as I do). So take that description or leave it, but do give these a try! Super cost-efficient, as it makes enough for a crowd, a family for a few meals, or a single person for over a week.
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon salt
2 cups vegetable broth
1 cup red lentils, sorted and rinsed
1 cup cornflake crumbs (I used the gluten-free Southern Homestyle brand)
1 tablespoon flaxseed meal, combined with 3 tablespoons warm water
1 cup pecans, very finely chopped
1/2 cup frozen peas
additional salt and fresh black pepper to taste
Heat the oil in a large pot.Â Cook the onion, garlic, and spices over medium heat for 3-4 minutes, or until the onion has softened.Â Stir in the lentils and broth. Bring to a boil, then reduce heat to low and simmer, covered, for about 30 minutes, or until the lentils are cooked and getting mushy, stirring frequently. Remove the lid during the last 10 minutesÂ to evaporate any remaining liquid.
Transfer mixture to a large bowl and let cool for 15 minutes. Stir in the cornflake crumbs,Â pecans and peas. Form into eight patties. Cover with plastic wrap on a cookie sheet and refrigerate for half an hour. Spray a large skillet with nonstick cooking spray and heat over medium heat. Cook the burgers about 4 minutes on each side, until the outsides are browned and they are heated through.
Serve solo or on toasted buns (wheat or otherwise)Â with the fixings of your choice – I recommend a little bit of goat cheese along with tomatoes and sprouts, if in season.
— posted by Anne