From Paulette Vickery's Recipe Collection

WW: LENTIL BURGERS

main dish, vegetables

1 cup dry red lentils
1 1/4 cup water
1 each vegetable bouillon cube
1/2 each carot, chopped
1/2 each celery stalk, chopped
1 each onion, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cup bread crumbs
1 tablespoon olive oil
6 each rolls

Combine lentils, water, bouillon cube, carots, celery, onion, oregano, and thyme, in a sauce pan. Cover and simmer for 20 minutes. Stir in 1 cup breadcrumbs. Shape mixture into 6 patties, and sprinkle with remaining breadcrumbs. Heat oil in a non-stick pan. Add patties and cook until brown on both sides. Serve patties on rolls. Per servings: 5 1/ points, with rolls 2 1/2 points, calories, 383.9, protein 17.2 G, fat 6.2 G, saturated fat 1 G, carbohydrate 65.3 G, fiber 12.5 G, cholesterol 0 MG, iron 6.1 MG, sodium 1013.4 MG, calcium 127.9 MG.

Yield: 6 servings



NYC Nutrilink:

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