1 c. dried lentils, cooked in 2 c. water til soft
1/2 c. chopped onion
1/4 c. olive oil
1/2 t. salt
1/2 t. black pepper
2 c. fresh bread crumbs, divided

Drain the excess water and put the lentils in a large mixing bowl. Mash with a potato masher til thick. Puree the onion, olive oil, salt and pepper in a food processor or blender. Add the mixture to the lentils and fold together with 1 c. of the crumbs til thoroughly combined. Refrigerate til cooled. Form into six patties and coat top and bottom of each patty with the remaining crumbs. Spray skillet with non-stick spray and cook on each side over medium heat til crusty, turning once. Add cheese slices at this time, if desired.

Lentil Burger recipe is published in our July, 1995 Menu Minder.