1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Min. until Soft and Lightly Browned, Stirring from Time To Time. 2. add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or Puree in a Processor until the Mixture Holds Together. Season With Pepper. 3. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palette Knife. Coat the Burgers With Flour. 4. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the Second Side. 5. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes. GARHOW@HPUBMAA.ESR.HP.COM (GARRY HOWARD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4|
|Calories from Fat: 20 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 35.3mg||1 %|
|Potassium 472.3mg||12 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 15.7g|
|Protein 6.4g||9 %|
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Calories per serving: 129
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