Lentil, Barley and Goat Cheese Patties

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.




Contains SuperFoods: Lentils, Shallots, Garlic


Contains Sidekick: Barley