Veggie Sliders With Red Onion Jam

• 1/2 cup dried brown lentils, rinsed and drained
• 1 cup vegetable broth
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil, divided
• 2 large shallots, finely chopped
• 5 ounces fresh baby spinach
• 2 large garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup fine, dry breadcrumbs
• 1/4 cup toasted pine nuts or walnut pieces, finely chopped
• 6 small crusty rolls, split and toasted
• 6 tablespoons crumbled blue cheese
• 1 1/2 cups baby arugula or micro arugula

1. Combine first 3 ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 28 minutes or until lentils are softened and liquid is absorbed. Transfer to a bowl; mash with a potato masher.
2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots, and saute 5 minutes or until softened. Add spinach and next 3 ingredients; saute 3 minutes or until spinach wilts.
3. Stir together lentil mixture, spinach mixture, breadcrumbs, and pine nuts until well combined. Cover and chill 1 hour.
4. Press mixture into 6 patties. Heat remaining 1 1/2 tablespoons oil in a nonstick skillet over medium-high heat. Saute burgers 2 minutes on each side or until well browned.
5. Spoon about 3 tablespoons Red Onion Jam onto roll bottoms. Top with burgers, blue cheese, arugula, and bun tops.

brown lentils, vegetable broth, lemon juice, extra virgin olive oil, shallots, baby spinach, garlic, salt, freshly ground black pepper, breadcrumbs, nuts, crusty rolls, blue cheese, baby arugula

Taken from www.myrecipes.com/recipe/veggie-sliders-onion-jam (may not work)