Ingredients
1-1/2 cups Water
3/4 cup Red lentils
To taste Kosher salt
2 Tbsp Olive oil
1 each Onion, minced (start with a 7-8 oz onion)
2 cloves Garlic, minced
1 each Carrot, minced (about 3 oz. trimmed and peeled)
1 tsp Curry powder
¼ lb Mushrooms, minced
1-1/2 tsp Fresh thyme
To taste Freshly ground black pepper
1 Tbsp Dijon mustard
1/4 cup Japanese bread crumbs
1 each Lemon, juice and zest
1 cup Jasmine rice, cook with 1-3/4 cups water)
1 Tbsp Apple cider vinegar
1 oz Baby spinach, cut in ribbons (chiffonade)
1 each Green apple, cut into matchsticks
As needed Pam or other food release spray
Instructions
Bring the water to a boil in a two quart saucepan. Add the lentils and a pinch of salt, lower heat, cover and cook the lentils until tender; about 7 minutes. Remove from the heat and set aside. They will continue cooking and absorbing the remainder of the water.
Meanwhile, heat a large sauté pan over medium high heat. Add one tablespoon of the olive oil and the onion, garlic and carrot. Cook several minutes and add the curry powder. Cook the spice briefly, then add the mushrooms and thyme. Season with salt and pepper and cook until liquid is evaporated; transfer to a large mixing bowl.
Add the cooked lentils, mustard, breadcrumbs, lemon juice to taste and zest to the vegetables; mix well and check seasoning. Shape into 4 nice patties. Each patty should weigh between 4-1/2 – 5 oz.
Pre-heat an electric griddle to 350 degrees. In a separate mixing bowl whisk together the remaining 1 tablespoon of olive oil and the apple cider vinegar. Add the spinach and apple along with a few grains of salt. Toss well and set aside.
Spray the griddle with a little Pam or other food release spray. Griddle the patties until golden brown on both sides. To serve, transfer the rice to a serving bowl. Arrange the patties on top of the rice and mound the spinach apple salad over the patties.
Yield: 4sServings
