The kids chowed down on burgers of simple red lentils with a few add-ins and some good old-fashioned condiments. We molded the burgers comprised of our leftover red lentils from last night, a water and sherry vinegar mixture, black pepper and a touch of salt. The kids made a huge mess getting the lentils to form a burger but it did work. We baked them on a greased cookie sheet, flipping them halfway through, and they turned out crisp on the outside but moist within. We served them both with corn thins as a sandwich as well as alone, loaded with condiments, sliced onions and lettuce.
For healthy condiments, we go for all organic ketchup, mustard and relish and aim for brands that are low in salt and sugar. Relish almost always has yellow food coloring so buying an all natural brand is especially important. We also aim for products with organic ingredients grown in the U.S. which requires a little research and knowledge, but they are out there.
So, next time, the Dad is just going to have to get home earlier! (I hope he reads this and eats a little something before he gets home).
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