3/4 c Trader Joe's steamed lentils OR canned low sodium lentils

2 teaspoons extra-virgin olive oil

1/2 large yellow onion, finely chopped

Juice of 1/2 lemon

2 large cloves garlic, minced

Freshly ground black pepper

1/2 teaspoon ground cumin (optional)

8 ounces fresh baby spinach

1/2 cup walnuts, toasted and finely chopped

1/2 cup whole-wheat panko breadcrumbs

1/2 cup low sodium, drained black beans (mashed with fork) OR chick peas

1/2 sweet potato, cooked (optional)

6 deli thins

Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.

Add the spinach mixture, breadcrumbs, black beans, walnuts, and sweet potato to the lentils and mix thoroughly. Form the mixture into six 4-inch patties. Cover and refrigerate for at least 1 hour or overnight.

Preheat the grill on medium-high. Spray with cooking spray on each side of patty. Grill until nice grill marks form, about 3 minutes per side, or bake at 350F for 30 minutes. Place the patties between deli thins with sliced onion, tomato and other toppings, as desired, and serve.

Recipe modified from Food Network Kitchen. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-lentil-burgers.html?oc=linkback