Post 341: Cumin spiced red lentil burgers, Come join in Yoga 50+ at the mirpeset in Binyan clal!

Come join in Yoga 50+ at the Mirpeset in Binyan Clal, the large building facing the shuk on Rechove Agrippas.

This is a gentle yoga class, with a lot of movement synchronized with breath, breathing exercises, postures and deep relaxation. You don’t have to be 50+ to participate, the class is suitable to anyone wanting gentle yet effective yoga. The class is on Sundays at 4:30 pm, starting next week, August 7th. The first class is a free, trial class.

The Mirpeset is a new, fantastic space created by the Muslala group, as part of their efforts to revitalize Binyan clal. There is a lot of activity there, and definitely worth checking it out.

Ruthi Soudack (me), the instructor, has been practicing yoga for over 30 years, and teaching since 1993. She combines a number of approaches to yoga in her classes.

Please email me for further information.

Chodesh tov!

Cumin spiced red lentil burgers

I like this recipe because you can prepare the lentils on one day and do the whole job another day.

INGREDIENTS

  • 1 1/2 cups red lentils/black

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped

  • 3 medium carrots, finely chopped

  • 2 stalks celery chopped fine

  • 1 large portabealla mushroom chopped

  •  3 garlic cloves, minced

  • 1 1/2 teaspoons ground cumin

  • 1/4 teaspoon cayenne pepper

  • 3/4 cup plain, dry bread crumbs or cooked quinoa/kasha

  • 1/4 cup coarsely chopped parsley leaves

  • 2 large eggs

  • toasted sesame seeds

  • lightly beaten/or flax seed meal

  • 1 tablespoon kosher salt

  • 1/2 teaspoon freshly ground pepper

  • 1 cup plain low-fat yogurt

  • 1 teaspoon fresh lemon juice

HOW TO MAKE THIS RECIPE

  1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well. Or alternatively, Cook in a pressure cooker on a low setting. Place pot on top of a heat de-fuzzer.  Cook same amount of time-the lentils will be under cooked. Then carefully open the pressure cooker add the quinoa and water to cover and cook another 10 minutes or until the two ingredients are soft. 

  2. Preheat the broiler to 450 C. Line two sheets of large aluminum foil with a large baking paper sheet. Heat 2 tablespoons of the olive oil in the baking sheet. Add the onion and cook over the high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Add chopped mushroom and continue broiling until juice  dissolve. Stir in the cumin and cayenne. Remove from the heat. Mix in the lentils, bread crumbs or substitute, 3 tablespoons of the parsley, the eggs, salt (or omit) and pepper.

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To refine the texture pule the quinoh and lentol mixture in the food processor
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Mushroom added will give a nice aroma and texture. Form the mixture into sixteen 1/4-cup burgers. Mixture should weigh about a kilo before adding the eggs. I like to roll the burgers in a layer of sesame seeds to add crunch. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.

Mixture should weigh about a kilo before adding the eggs. I like to roll the burgers in a layer of sesame seeds to add crunch. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.

  1. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side. You can also serve the mixture without adding in the eggs as “Deconstructed” burgers. Serve also with grated cheese or substitute.

MAKE AHEAD

The lentil burgers can be prepared through Step 2 and refrigerated overnight.

NOTES

Red lentils are available at health-food stores and Middle Eastern market

from Food.com with some alterations

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