The National Lentil Festival in Pullman is right around the corner.

To celebrate, the Spokesman-Review's Food section plans to feature several recipes spotlighting the protein-packed and fiber-full lens-shaped legume. Here are a couple in advance: Ultimate Veggie Burgers from Cook's Country and Arugula, Lentil and Butternut Squash Salad from the new cookbook "A Simple Feast: A Year of Stories and Recipes to Savor and Share" by Diana Yen.

Ultimate Veggie Burgers

From Cook’s Illustrated

This recipe is a bit involved, but it comes highly recommended from a vegetarian friend who makes these patties by the double or triple batch-loads, then freezers them for future use. We're told they freeze well.

Lentils and bulgur give the texture a hardy quality. Cremini mushrooms and cashews add savory flavor. Canned lentils may be used but the result is slightly less flavorful.

¾ cup dried brown lentils, picked over and rinsed

2½ teaspoons table salt, divided

¾ cup bulgur

2 tablespoons vegetable oil

2 medium onions, chopped fine (about 2 cups)

1 rib celery (large), chopped fine (about ½ cup)

1 small leek, white and light green parts only, chopped fine (about ½ cup)

2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)

1 pound cremini mushrooms (or white), cleaned and sliced about ¼-inch thick (about 6½ cups)

1 cup raw unsalted cashews

1/3 cup mayonnaise

2 cups panko (Japanese bread crumbs)

Ground black pepper

Bring 3 cups water, lentils and 1 teaspoon salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain in fine-mesh strainer. Line baking sheet with triple layer paper towels and spread drained lentils over. Gently pat lentils dry with additional paper towels; cool lentils to room temperature.

While lentils simmer, bring 2 cups water and ½ teaspoon salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover immediately; let stand off heat until water is absorbed, 15 to 20 minutes. Drain in fine-mesh strainer; use rubber spatula to press out excess moisture. Transfer bulgur to medium bowl and set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tablespoon oil to now-empty skillet; heat over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature, about 20 minutes.

Process cashews in food processor until finely chopped, about fifteen 1-second pulses (do not wash food processor blade or bowl); stir into bowl with bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to now-empty food processor and pulse until coarsely chopped, 15 to 20 1-second pulses; mixture should be cohesive but roughly textured. Transfer processed mixture to large bowl; repeat with remaining unprocessed mixture and combine with first batch. Stir in panko, 1 teaspoon salt and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about ½ cup each, shaping each into tightly packed patty, 4 inches in diameter and ½-inch thick; set patties on baking sheet; paper towels will absorb excess moisture.

Patties can be covered with plastic wrap and refrigerated up to 3 days.

Cook on stovetop with remaining oil, about 4 minutes per side, or on grill, about 5 minutes per side, flipping only once.

Note: If freezing, for each patty to be frozen, add 1 teaspoon panko or ½ teaspoon plain bread crumbs before shaping. Thaw overnight in refrigerator on triple layer of paper towels, covered loosely.

Note: If freezing, for each patty to be frozen, add 1 teaspoon panko or ½ teaspoon plain bread crumbs before shaping. Thaw overnight in refrigerator on triple layer of paper towels, covered loosely.

Yield: 12 (4-inch) patties

Arugula, Lentil and Butternut Squash Salad

From “A Simple Feast: A Year of Stories and Recipes to Savor and Share” by Diana Yen

This salad highlights the flavors of autumn with its delicate, peppery leaves, sweet butternut squash and earthy lentils.

For the salad

1 butternut squash (2 to 2½ pounds), peeled, seeded and cut into ¾-inch cubes

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Salt

1 cup French green lentils (also known as Puy lentils)

1 tablespoon unsalted butter

1 garlic clove, minced

½ teaspoon ground cumin

Freshly ground black pepper

6 ounces arugula (about 8 cups loosely packed)

For the dressing

2 garlic cloves, peeled

3 tablespoons fresh lemon juice

Finely grated zest of 1 lemon

3 tablespoons finely minced shallots

1 heaping tablespoon Dijon mustard

1½ tablespoons white wine vinegar

½ cup extra virgin olive oil

Salt and freshly ground black pepper

 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the butternut squash with the olive oil and honey and season generously with salt. Spread the squash in a single layer on the baking sheet and roast until beginning to brown, about 15 minutes. Stir the squash and bake for an additional 5 to 10 minutes, until fork tender. Remove from oven and set aside to cool.

Meanwhile, place the lentils in a medium saucepan and add water to cover by 2 inches. Do not salt the cooking water to ensure the lentils will stay firm to the bite. Bring to a rolling boil over high heat, then reduce the heat to low and simmer for 25 to 30 minutes, until the lentils are fully cooked but still firm. Drain and set aside. In the same pan, melt the butter over medium heat. Add the garlic and sauté until softened, 2 to 3 minutes, then return the lentils to the pan, add the cumin, and season with salt and pepper.

To make the dressing, smash the garlic to a paste on a cutting board using the side of a chef’s knife. In a small bowl, whisk together the lemon juice, zest, shallots, garlic, mustard and vinegar. Add the olive oil in a slow drizzle as you continue to whisk until the dressing has emulsified. Season with salt and pepper.

In a large bowl, toss the arugula with the dressing and top with the lentils and roasted squash. Serve immediately.

Yield: 6 to 8 servings

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