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β’ 150 gr. de lentejas ππΌπ π½ππππΌππΏπ.
β’ 1 onion (or medium if it is very large).
β’ Β½ green pepper.
β’ Β½ red pepper.
β’ 1 The 2 garlic cloves.
β’ Olive oil.
β’ 1 big egg.
β’ Fresh parsley.
β’ 75 gr. breadcrumbs.
β’ Salt and ground black pepper.
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I soaked the lentils 2 hs. After that time put them in a pot and cover them with water. Add a bay leaf and heat. When it starts to boil, lower the fire, cover the pot and let it cook for half an hour or more, until they are tender. Once cooked, drain and reserve.
Prepare the vegetables. Peel the onion and garlic. Clean the peppers by removing the seeds.
Chop the onion and peppers well into small squares, then chop the garlic and parsley.
Heat a frying pan with a tablespoon of olive oil. When it's hot, sautΓ© the onion together with the peppers over medium-low heat for a few 6-7 minutes until tender. Stir frequently so it doesn't burn.
Mash the lentils with a fork or potato masher to puree them. It does not need to be very thin, there may be bits (we like to have some whole). If you want you can crush all or half.
Add the sofrito, minced garlic and minced parsley. Seasoning. Mix well.
Incorporate the egg, Mix, and later, breadcrumbs. If it is too liquid add more breadcrumbs little by little.
Let it rest in the fridge 1 time (or overnight in a covered container). You have to allow time for the bread to hydrate and the dough to take on consistency.
Divide the dough into 6 equal parts (for small portions) The 4 parts (for large portions) and shape them into a hamburger. You have to squeeze the dough well.
Heat a large skillet over medium heat (or iron) greased with olive oil and when hot, cook the burgers 3 The 4 minutes per side (until 5 if they are thick). You have to watch a little because the time can vary.
And that's it. You see how easy! Bon Appetite!
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It can be served with a lettuce salad, red cabbage and some basil leaves!
