Lentil Burgers (Gluten free)

I received this message in my email inbox and couldn’t wait to try it… my family is glad that I did. I am always looking for new lunches to send to my kids at school. These burgers are great served with a green salad, on a bun like a classic burger, or (my favorite) crumbled up on a whole wheat tortilla with grated carrot, lettuce and slices of red pepper as a wrap sandwich. They also go well with diced tomato and avocado. Most babies will be able to eat these from 10 months old. Add some salt and chile powder if you are cooking for adults or older children.

Lentil Burgers (Gluten Free)

From Clean Eating.com

Serves: 6

Time: 45 minutes

Ingredients:

1 cup dried lentils, rinsed and boiled (approximately 40 minutes)

6 cloves garlic, minced

¾ c diced yellow onion

1/4c leeks, finely diced

2 TBSP ground flax seed

5 tsp Dijon mustard

3 TBSP tomato paste

1 tsp turmeric

1 tsp cumin

1 c cooked brown rice

(1 tsp chile powder optional)

(1 tsp salt optional)

*2 TBSP olive oil for light frying

Instruction:

1. Preheat over to 190 C. Line a baking sheet with parchment paper.
2. Boil lentils and rinse. Mash them partially with a fork.
3. Mix all ingredients in a bowl, form into 6 -8 patties.
4. Heat the olive oil in a frying pan and cook each patty 2-3 minutes per side, until light brown.
5. Transfer the patties to the baking sheet and cook in the oven for 15 more minutes

Quinoa – Beluga Lentil Salad:

I will be speaking more about quinoa in a future newsletter, but I couldn’t wait to share this amazing salad. It is so easy to make and the dijon vinaigrette is really the reason that it all pulls together. You can use any vegetables, any salad, with the beluga lentils and quinoa and it is a super meal. A baby could handle this mashed up with some avocado and tomato from about 9 months.

Quinoa – Beluga Lentil Salad:

(adapted from chef Brian Lewis)

Serves 6

1 cup quinoa

2 cups of broth

1 tsp sea salt (divided)

1 cup beluga lentils*

3 cups of water

½ c dijon dressing (recipe below)

Salad=>avocado, tomotoes, radishes, fennel, etc., diced

Mixed with a bit of lemon, oil, salt and pepper to taste.

Dijon Dressing:

¾ olive oil

1/3 c red wine vinegar

2 cloves of garlic, minced

¼ tsp sea salt

1 TBSP dijon mustard

1. Make the Dijon Dressing, by mixing all of the ingredients in a hand blender.
2. Rinse the quinoa well with cold water (don't miss this step, it is important). Place quinoa, ½ tsp salt and broth in a pot and bring to a simmer. Cover and cook, for about 15 minutes until all the broth has been absorbed. Fluff with a fork and allow to cool.
3. Place the lentils, 3 cups water, ½ tsp salt in saucepan and simmer, uncovered until all of the water is absorbed and the lentils are tender. Cool
4. Mix cooked quinoa, beluga lentils and ½ c (adjust to your taste) of the dijon dressing together. Add some salt and pepper to taste.
5. Serve lentils and quinoa topped with diced vegetables for a yummy salad.

**beluga lentils can be found in many natural foods stores in Greece. I have found a great store, with stores in Nea Erythraia and Halandri, that always have them in stock.

Prasino Biomarket:

TATOIOU 122, N.ΕΡΥΘΡΑΙΑ

Λ.ΠΕΝΤΕΛΗΣ 97, ΧΑΛΑΝΔΡΙ