Stolen Says highlights the best of New York City from bar scenes to brunches. As fantastic and fun as all of that is, sometimes the best evenings are those spent in your own apartment with a couple of your closest friends, a bottle of wine, and delicious home-cooked meal.
This week’s Dinner w/Fifi & Himay is (drum roll, please): Lentil Burgers!
This was one of those (far too many) nights that Fifi was working heinously late. Fifi & I tend to complain around 5:00 about how we’d love to just go home and watch Friends and stuff our faces with chickpea cutlets and pinot grigio, even though we often working until 7:30 or 8. I had anticipated working late as well, so the night before I put together the lentil burger patties, so we would be able to quickly fry them up and be good to go.
The recipe I use comes from The Veggie Table, and is fairly straightforward, simple, and delicious.
What you’ll need:
- 1 C dry lentils, well-rinsed
- 2.5 C water
- 1 Tbsp. Olive Oil
- 1/2 medium white onion, diced
- 1 medium carrot, diced — I frequently buy the baby carrots, and so use 6 or 7 to match the medium carrot volume
- 1/2 tsp. Pepper
- 1 tsp. Soy sauce
- 3/4 C rolled oats, finely ground — I’m generally in too much of a hurry/too lazy to grind the already rolled oats, so I leave them as-is. It adds a little more depth to the burger.
- 3/4 C bread crumbs — if you’re trying to stay vegan, use plain. Seasoned bread crumbs contain bits of cheese. Just sayin’.
What to do:
Bring the water with the lentils and salt to a boil. Once it’s bubbling merrily away, reduce the heat, cover, and let it simmer for about 40 minutes — or until almost all the water is gone, and the lentils are soft with slightly splitting sides. They need to be easy to mush into patties, essentially.
When the lentils are almost ready, sauté the onions and carrots until the onions are translucent and the carrots are soft. Again, they need to be soft enough to mush into patties. Let them cool slightly, and then mix them with the lentils in the saucepan. Also add the pepper and soy sauce, and then the bread crumbs and oats. I find that once the mixture has cooled a little it’s easiest to wash my hands and use them to mush it all together before I start forming the patties. Incidentally, that is the next step — form the patties, and either fry them in a little oil, or refrigerate/freeze them for later.
Fifi, Himay and I topped them with onion slices, tomatoes, and a little mushroom/garlic sautée. And a side of kale (of course).