Mango lentils, you ask? It’s a wee bit sweet, but our verdict was that it was tasty. We then turned that into a veggie burger. (photo coming later when we make this again)
Part 1: Mango lentils
- 1/2 c french lentils (black lentils would work too)
- 1 cup water
- 1 stick cinnamon
- 1 T jeera (cumin seeds)
- 1 T coriander seeds
- 1 t asofedita (hing)
- 1 t turmeric
- 1 t chilli powder
- 1 raw mango (don’t use a sweet mango–the raw becomes sweet as it is!)
- 1/2 onion sliced
- 1 t ginger
- 2 cloves of garlic
The method part I
- Chop the onions and garlic. Sautee in a saucepan with a little bit of olive oil.
- Grind the cumin and corainder. Add to the pan with the onions. Add turmeric, chili powder, and asofedita. Sautee for a few mins (til aromatic)
- Add lentils and water.
- Cube the mango and add to the pot.
- Cover and let come to a boil. Reduce to simmer for about a half hour (or as long as it takes for the lentils to get soft.
Parte Deux: The mushroom-lentil burgers
- equipment needed: Food processor
Ingredients: (this is based on a recipe)
- 1 egg
- 5 slices of bread or….1 cup of breadcrumbs ( i used cornbread stuffing that I crushed in the food processor)
- 2 Portabella mushroom caps
- 1/2 red onion
- the mango lentils
- 1 oz grated cheddar cheese
- In the food processor, crumble up the bread or breadcrumbs until fine. Add one mushroom (save the other for later in the recipe (item 7) and crumble those too.
- Add the lentils and puree. Remove lid.
- Test to see if you can form patties. If not, add more bread crumbs.
- Form round patties. Heat a skillet/griddle to medium high. Add a little olive oil. Cook patties about 4 minutes on each side.
- Chop the remaining mushrooms and onion. Heat skillet with a little olive oil. Sautee onions and mushrooms. Add a little balsamic olive oil to the pan.
- Serve burgers with the mushroom onion topping, a little cheddar cheese, and a little fresh tomato.