Long time, no see!

So, it's been over a year since I last posted. I've been thinking for a while whether or not to start back up again. I mean, there are a lot of cooking blogs out there, the majority of which are far more polished than mine, blah blah blah.

So, here it goes! Last year was a crash course in home ownership and the WTF is going to happen next. Car repairs and an accident (in the drive thru lane at Culvers no less) gobbled up a lot. Attempting to handle the yard so we weren't referred over to Polk County weed patrol was another education. And on and on...

But, for the most part, things are back on track. Of course, it's not even three yet so anything could still happen.

One of the foodie goals I have set for myself (yes, I have lifestyle goals and foodie goals) is to eat more sustainably and cheaper. As always, I am looking for ways to use up my pantry wealth in fun and healthy ways. This one fit the bill on all counts. Yes, my roomie was a little weirded out when I told her what is for dinner. But, this was an easy and tasty dinner and very filling and healthy. Since walnuts are so good for you, I've been thinking of things to try them in. Mostly because, I don't care for them on their own. But with all the spices in these burgers, I didn't notice them. Woo hoo, Omega-3's!

And I have to admit, out of all of the bean burgers I have fried up- these looked eerily like hamburgers. Enjoy!

Spicy Lentil-Walnut Burgers
Everyday Food

Ingredients
Serves 4.
3/4 cup toasted walnuts
1/3 cup plain dried breadcrumbs
3 cloves garlic, coarsely chopped
1 tablespoon minced jalapeno pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
3/4 cup lentils, cooked, drained, and cooled
1/4 cup grated onion
4 tablespoons olive oil
1 large egg
4 large pitas
Yogurt-Cilantro Sauce, for serving
Sliced avocado, for serving
Cherry tomatoes, halved, for serving

Directions
In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.

Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.