Cook Without Book

Yield:  8 servings                    Ingredients 2 1/2 cups   water 1 cup   dried lentils 2  bay leaves 1 teaspoon   olive oil 1 cup   finely chopped onion 1/2 cup   finely chopped carrot 1 cup   (4 ounces) shredded smoked cheddar cheese 1/2 cup   dry breadcrumbs 2 teaspoons   chopped fresh thyme 1 1/4 teaspoons   salt 3/4 teaspoon   garlic powder 3/4 teaspoon   paprika 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   ground red pepper 3  large egg whites, lightly beaten Cooking spray 8 teaspoons   stone-ground mustard 8  (2-ounce) whole wheat sandwich buns, toasted 8  (1/4-inch-thick) slices tomato 2 cups   trimmed arugula Preparation Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lenti...

Prep Time:  20 minutes Cook Time:  25 minutes Yield:  Makes 8 burgers (serving size: 1 burger)                 Ingredients 1  large garlic clove, chopped 1/2 pound   cremini mushrooms, stems removed 1 tablespoon   fresh thyme leaves 2 tablespoons   olive oil, divided 1  large onion, chopped (about 3 cups) 1 cup   canned lentils, rinsed and drained 3/4 cup   whole-wheat breadcrumbs 1  large egg, whisked 1 teaspoon   salt 1/2 cup   yellow cornmeal 2 ounces   goat cheese, crumbled (about 1/4 cup) 6  whole-grain buns 8  tomato slices (optional) Fresh basil leaves (optional) Preparation 1. Pulse first 3 ingredients in food processor until finely chopped. 2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Add mushroom mixture, and coo...

Ramadan's Special Lentil Dumplings Serves 4 1/2 cup split peas 1/4 pink lentils 1 medium red onion, finely chopped 2 cloves garlic, minced One 1-inch fresh ginger root, minced Salt to taste Juice of 1 lemon 1/2 teaspoon cayenne pepper Vegetable oil for frying Soak the split peas and pink lentils for an hour. Drain and coarsely grind it in a food processor. Add the red onion, garlic, ginger, salt, lemon, and cayenne pepper, and mix well. Roll them into 1-inch size balls. Heat the vegetable in a shallow pan on medium-high heat to 300° F . Gently fry the dumplings, until crisp and cooked, about 4 to 6 minutes. Serve hot with Mint Chutney