Categories: sandwiches-burgers

Ingredients

• 3/4 cup dry lentils
• 1 3/4 cups water
• 8 oz. fresh cremini mushrooms, trimmed and chopped
• 1 cup sweet potato, peeled and chopped
• 4 cloves garlic, minced
• 1 cup arugula
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. yellow cornmeal
• 2 Tbsp. olive oil

Directions

1. In a saucepan, combine lentils and water. Bring to boiling; reduce heat. Simmer, covered, 30 minutes or until lentils are very soft. Drain.
2. Meanwhile, coat an extra-large skillet with nonstick cooking spray. Add mushrooms, sweet potato, and garlic; cook and stir over medium heat 8 minutes or until potato chunks are tender. Remove from heat; cool slightly. In a food processor combine sweet potato mixture, 1 cup lentils, arugula, and soy sauce. Process with on/off turns until just smooth. Stir in remaining lentils. (Mixture with be soft.) Shape into four 1/2-inch thick patties. Sprinkle both sides with cornmeal.
3. In the same skillet heat oil over medium heat. Cook patties 10 minutes, turning once. Serve on sandwich rounds with mixed greens and red pepper jelly. Top with sautéed sliced peppers, if desired.

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