Health knowledge made personal
 B has been worried that this our 3 weeks of vegan eating would leave him feeling hungry and unsatisfied. He's a big guy - he needs hearty meals. I assured him hearty meals were easy. Being the weekend, and the time where he'd be most likely to grab a burger and beer, I didn't want him to feel deprived, so we made these lentil-barley burgers with mango salsa, roast potatoes, salad. B commented that he felt full, but not heavy. Success!! And they were delicious!! I had to leave out the eggs, but those of you not going vegan can use them. The patties stayed together OK without them, but they would've made things easier. I got this recipe from EatingRD.com but it originally came from myrecipes.com . I did double the salsa recipe though, and I would definitely recommend doing that. Ingredients SALSA: 1/4 cup finely chopped pineapple 1/4 cup finely chopped mango 1/4 cup finely chopped tomatillo 1/4 cup halved grape tomatoes 1 tablespoon fresh lime juice 1 serrano chile, minced BURGERS: 1 1/2 cups water 1/2 cup dried lentils Cooking spray 1 cup chopped onion 1/4 cup grated carrot 2 teaspoons minced garlic 2 tablespoons tomato paste 1 1/2 teaspoons ground cumin 3/4 teaspoon dried oregano 1/2 teaspoon chili powder 3/4 teaspoon salt, divided 3/4 cup cooked pearl barley 1/2 cup panko (Japanese breadcrumbs) - I left these out and it worked fine 1/4 cup finely chopped fresh parsley 1/2 teaspoon coarsely ground black pepper 2 large egg whites 1 large egg 3 tablespoons canola oil, divided Preparation 1. To prepare salsa, combine first 6 ingredients; cover and refrigerate. 2. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. (Boil barley at this time as well, until cooked). Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm. 4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa. Nutritional Information (from website) Calories: 315 Fat: 12.8g (sat 1.2g,mono 6.8g,poly 3.5g) Protein: 12.8g Carbohydrate: 39.2g Fiber: 9.5g Cholesterol: 53mg Iron: 3.9mg Sodium: 539mg Calcium: 60mg The finished product! Enjoy!! 
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