Last week, I entered a very busy stage in my life: Stage 3 of New Rules of Weightlifting for Women. This is my second time going through the program, and while I love it, I could do without the miserably long workouts in this stage. Workout A takes me about 90 minutes on the gym floor, and Workout B can take up to an hour and forty five. A good burn, but the last thing I want to do is come home and make dinner. Seriously. So when I made this week’s meal plan, I decided we’d do something different: eat the same thing multiple nights in a week. I know, I know. For some people this is totally normal, but I’ve just gotten so used to cooking and eating something different every night that the idea of repeating meals in a single week, especially one night after the other, is just, well, strange to me. But I knew that by doing this I’d help myself not be totally miserable in this workout stage. The other plus to this? There are usually way less dishes involved when you repeat a meal, so less cooking + less cleaning = more time with hubby even on the nights I have ridiculously long workouts.
So it’s good thing I came up with this recipe for lentil-pecan burgers that I really didn’t mind eating two nights in a row. In fact, on the second day, I was very much looking forward to it. I made these on a Sunday night along with some roasted turban squash and apple soup. I made enough soup for both nights as well, so dinner was truly a no-brainer (and go figure, my brain was just about as fried as my glutes, so this was a very good thing.)
For these hearty burgers, I borrowed a recipe from a veggie genius, Mollie Katzen. If you are a vegetarian, and more so if you’re not, I highly recommend you check out any of her Moosewood Collection cookbooks. Anyway, I made a few changes to her lentil-walnut burgers to come with these lentil-pecan burgers seasoned with rosemary and thyme. The nutty, earthy patties paired perfectly with tart apple and tangy blue cheese. I’m pretty thrilled to eat these again soon, which I will, because it actually makes six so I have two more in the freezer, and many more long workouts to get through.
3/4 cup dry brown lentils
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon olive oil
1 cup minced onion (150gm)
4 large cloves garlic, minced
8oz mushrooms, minced
1/2 cup finely chopped pecans (2oz)
freshly ground salt & pepper
2 tsp minced fresh rosemary or thyme
1/2 cup rolled oats
buns or rolls of your choice (I like Arnold multigrain sandwich thins)
thinly sliced apple
blue cheese (about 1/2 oz per serving)
Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.
Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.
When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
Nutritional Info (per burger, without apples, cheese, or bread)
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 2.7 mg
Total Carbs: 20.3 g
Dietary Fiber: 8.0 g
Protein: 8.3 g