2/3 c Lentils, dried
1/3 c Carrot, shredded
1 3/4 c Water
1/2 c Celery; finely chopped
1 md Onion; finely chopped
1 ts Garlic; finely chopped
1/3 c Bulgur, uncooked
1/2 ts Salt
1/2 ts Chili powder
1/8 ts Pepper
1 ts Soy sauce
1/2 c Bread crumbs
In 2 quart saucepan combine lentils, carrot, water, celery, onion and
garlic. Cook over high heat until mixture comes to a full boil (4-5
min) Reduce heat to medium. Cover, continue cooking 10 minutes.
Stir in bulgur. Cover, continue cooking, stirring occasionally until
lentils and bulgur are tender and liquid is absorbed (10 - 15 min)
Stir in salt, chili powder, ground pepper and soy sauce; mix well,
mashing lentils *slightly*. Place in medium bowl; stir in bread
crumbs. Let stand 20 minutes until it cools down, stir again.
Form mixture into 5 or 6 1/2 inch thick patties.
Spray skillet with non stick cooking spray (do not use oil or butter)
heat over medium high heat until hot. Reduce heat to medium, add 3
patties. Cook turning once until golden brown and heated through (4-6
minutes) Repeat with remaining patties. As Patties are browned,
remove and place on rack while cooking others.
NOTE: Patties appear fragile at first, but they do "stiffen" if they
stand for a few minutes. Freeze well, defrost before warming again.
