Ingredients

• 2 cups cooked lentils (the larger dark colored variety work best)
• 1 1/4 cups Mushrooms, minced
• 1 small minced Shallot or Sweet Onion
• 1 tbsp Dijon Mustard
• 1/4 – ½ cup Bread Crumbs
• ½ tsp dried Basil
• ½ tsp dried Oregano
• 1 tsp Garlic powder
• ½ tsp hot sauce (optional)

Method

• Drain lentils and pulse in a food processor until they are pulpy looking
• transfer to a large bowl
• Saute Shallot and mushrooms until tender and add to lentil mixture: mix well
• Add remaining ingredients and mix well
• Form mixture into patties (4-6 )
• Saute burgers in a lightly oiled fry pan until browned on both sides

Fries

• 4 large Russet Potatoes, scrubbed and cut into strips or wedges and patted dry
• 1 ½ -2 tbsp Olive Oil (or any oil you prefer)
• ½ tsp Sea Salt

Method

• Preheat oven to 425*
• Put sliced dried potatoes into a bowl and toss with oil and salt
• Place on a baking sheet and bake aprox. 20 – 25 minutes or until golden brown

*Tip

To cut even more calories, instead of putting the burger on a bun, top it with your favorite toppings and wrap it in Boston Lettuce leaves.