Tonight I am blogging about the SuperFood Lentils. You can read all about the health benefits of lentils on Ash is Fit. I decided to go with patties because I haven't made lentil patties before, but have made them with many other beans. The lentils are very hearty, a bit al dente, and the barley adds a really nice meaty texture. The goat cheese keeps them moist and creamy, and they are just very savory and delicious. I served these with rasperry jam glazed hericot verts and mashed cauliflower, my favorite mashed potato alternative. This meal was extremely healthy and delicious!
Lentil, Barley and Goat Cheese Patties
1/2 c. dried brown lentils
1/4 c. dried pearl barley
1 shallot, minced
1 garlic clove, minced
Salt and pepper
1 egg white
2 tbsp. bread crumbs
4 oz. herbed goat cheese
1/2 tsp. dried or 1 tsp. fresh minced rosemary
Put lentils and barley in a small saucepan. Add 2 c. water, bring to a simmer, cover and turn to low. Simmer for 30 minutes. In a large saute' pan over medium-low heat, add 1 tbsp. EVOO, shallot and garlic. Season with salt and pepper, sautee' for 5 minutes, or until softened. In a mixing bowl, whisk egg white until foamy. Drain lentils and barley, add to egg white, add shallot mixture, breadcrumbs, rosemary, and crumble in goat cheese. Mix with a fork, and mash the lentils up a bit until the mixture will form together, it may need to sit for a minute or two. Heat the sautee pan over medium heat again, spray with nonstick spray. Spoon 1/4 c. of the lentil mixture onto the pan, press down into a patty. Cover and cook for 5-7 minutes, or until brown and crisp. Flip, and brown the other side for another 5 minutes.