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

Ingredients

• 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

1. Chop the onions and garlic. Sautee in a saucepan with a little bit of olive oil.
2. 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)
3. Add lentils and water.
4. Cube the mango and add to the pot.
5. 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

The Method

1. 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.
2. Add the lentils and puree. Remove lid.
3. Test to see if you can form patties. If not, add more bread crumbs.
4. Form round patties. Heat a skillet/griddle to medium high. Add a little olive oil. Cook patties about 4 minutes on each side.
5. 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.
6. Serve burgers with the mushroom onion topping, a little cheddar cheese, and a little fresh tomato.