Recipe - Lentil Stew (Burgers)

One half cup Dry lentils
One half cup Raw brown rice (you can use
regular rice)
1 Onion; chopped
1 tablespoon Oil
2 cup Liquid (water; stock)
1 tablespoon Tamari or soy sauce
1 Potato; minced
1 Tomato; minced
1 Carrot; cut or sliced up
1 Stalk celery; cut or sliced up
Wheat germ
Dry milk powder (optional)
Oil for frying

FIXINGS
Pita bread or buns
Shredded lettuce
Thinly cut or sliced up onions
Sliced tomatoes
Sliced cheese
Catsup; etc...

Place lentils, rice, onion, oil and liquids into 2 quart pot. Bring to
boil, cover and simmer 30 minutes. Add veggies. Bring to boil, cover and
simmer 30 minutes longer. Now if it's been 'that kind of day" call it quits
and serve Lentil Stew.

On better days, mash stew. Shape into patties, Attain proper consitency by
adding liquid or wheat germ abd dry milk. Coat patties with wheat germ.
Brown in hot oil, 5 minutes per side. Tuck a patty inside a pita or bun,
add "fixings", and pass the catsup! Kids love this!

** Note: I usually don't add the wheat germ, and I coat and thicken with
bread crumbs (seasoned is fine, but sometimes too salty). You can also use
corn flake crumbs for this.

I also double or tripl my recipe, so that I can have the stew one night and
then the burgers the next. Saves on cooking time. I also bake my burgers
rather than frying. I oil a cookie sheet and spoon lentil mixture onto pan
in standard burger shapes...then back at 350 degrees for 2030
minutes...keep an eys on it every 510 minutes or so after the first 20
minutes...They'll be delicious...

This recipe was taken from la Leche Leagues book "Whole Foods for the Whole
Family".

Posted to EATL Digest by Lorien Carrillo carrillo@COMMUNITY.NET on Nov
22, 1997