Lentil Burgers aka Lentil Cakes

This is a recipe in progress.  I am pretty happy with it as a base recipe but I want to tweak it a bit still.

Untested ideas: You could make them gluten free by subbing in GF breadcrumbs.  Flax egg will likely work well for an egg substitute if you want to make them vegan.  Let me know if you try these ideas!

Lentil Burgers aka Lentil Cakes
makes 8-10 burger sized cakes (or you can make them tiny for appetizer bites)

generous 1 cup lentils, any kind will do
2 cup breadcrumbs
3-4 eggs
cumin and coriander, or go with your own flavor combo
garlic and onions, finely chopped OR garlic scapes, chives

Place lentils and 4 cups of water in a medium pot and bring to a boil.  Reduce to a simmer, season with salt, and cook for 15-20 minutes till cooked.  Strain and set aside to cool.

Mix cooled lentils with breadcrumbs, eggs, spices, garlic and onions.  Heat frying pan with a little oil.  Using your hands, grab a fist sized portion of the dough and shape into a burger.  Place in the pan and make more.  Cook a few minutes a side till nicely browned.  Place in oven to keep warm.  They freeze great!  You can also put them on the grill after they are cooked to keep warm.

Serve with:
sour cream and garlic scape pesto
yogurt cucumber dill sauce
on a bun like a burger
ketchup
salad

Our favorite lentil soup (or what to eat when I feel uninspired)

This is our absolute favorite lentil soup.  The kids almost always eat it (I leave out the tomatoes).  Everyone loves the spice combo.  It's so easy to make and I always have the ingredients in the house.  Tonight, I'm adding in chick peas.  YUM!

Check out Alton's original recipe here or my version below.

Lentil Soup
serves 4-6

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.print.html?oc=linkback