I think this is genius! What a fun idea! And you may not know this about me, but I LOVE a challenge.

This month’s ingredients are lentils, eggplant and cinnamon. For some reason I was immediately inspired to make a veggie/lentil burger. I had one at a local restaurant a few weeks ago and the idea stuck with me.

If you believe it, I actually got the husband to try a bite! He didn’t like the texture at all, which I understand. You are either a person who likes lentil burgers or you aren’t. It’s that simple, they hold together nicely but do have a “mush factor” to them.

• 1 cup (128g) dry lentils
• 1 can (14oz) broth of choice
• ¼ tsp cinnamon
• 1 tsp curry powder
• ¼ tsp sage
• ½ tsp paprika
• 1 cup (82g) cubed (small) raw eggplant (I left the skin on)
• Kosher salt
• 1 small carrot (or 2-3 baby)
• 3 cloves of garlic
• Thick slice of sweet onion
• ½ cup (40g) quick oats
• ½ cup breadcrumbs
• 1 egg

Bring the lentils, broth, cinnamon, curry, sage and paprika to a boil over high heat. Then lower to a simmer. Continue simmering for about 45 minutes to an hour until the lentils soak up most of the broth.

While the lentils are cooking, cube the eggplant. Lay it out on some paper town and sprinkle with kosher salt to draw out some moisture.

After the lentils have been cooking for about 45 minutes, turn off the heat and stir in the eggplant. Let it sit for about 15 minutes.

Add the lentils and eggplants to a large bowl. Grate in the carrots, garlic and onion. Stir in the quick oats, breadcrumbs and egg.

Cover with some plastic wrap and let it sit for a about 10 minutes in the fridge (note: I made half in 10 minutes and left the rest of the mix in the fridge overnight, the next morning the lentil mixture was even thicker).

Form the mixture into 6 patties and brown in a nonstick pan sprayed with non-stick cooking spray over medium heat for about 3 minutes a side.

I served it on a whole-wheat English muffin with baby spinach and tomatoes slices. It was a bit soft (compared to a traditional burger) but tasty and ohh so filling! I can’t believe I just made my own veggie burger!

I should say that this is my first attempt at using lentils in a recipe. My mom is a HUGE lentil soup fan and, although, as a child I hated the stuff I’m in LOVE now! The soup was super simple, super good, and SUPER healthy for you! Plus lentils are so cheap and easy to store. You really can’t beat them

Now if I can only get the toddler and the husband to as least TRY IT, I’d be golden. Why is it people immediately think lentils are “yucky”?

Anyway, I did want to mention a strategy I used in this recipe. I’ve learned from experimenting that most recipe calling for bacon can easily be lightened up by using a bit of real bacon bits instead. One tablespoon provides a hint of the bacon flavor without all that added fat. This is how I get my bacon fix in omelets. It works like a charm!

• Small sweet onion chopped
• 3 cloves of garlic mined
• About 1 cup fresh carrots sliced
• 2 tbsp (14g) real bacon bits
• 2 tbsp tomato paste
• 1 cup (128g) dry lentils rinsed
• ½ tsp dried thyme
• 5 cups chicken or vegetable broth (or a mixture of both)
• Non-stick cooking spray

Spray a medium pot with non-stick cooking spray and warm over medium heat. Add the onion and garlic cooking for a few minutes until tender.

Stir in the carrots and bacon bits.

Continue to cook, adding the tomato paste. Stir and coat all the veggies with the paste.

Add and stir in the lentil, thyme and broth.

Bring to a boil, stirring occasionally then reduce to a simmer. Continue to simmer for about an hour.

Serve! Recipe makes 5 bowls as pictured (2 ladlefuls).