Lentil & Rice Cakes w/ Spicy Refried Beans

Ingredients

Lentil & Rice Cakes
5 c. water, divided
1 c. dried lentils
1/2 c. brown rice
1/2 c. red bell pepper, diced
1/2 c. yellow onion, diced
2 tbs garlic, minced
1 c. mozzarella, shredded
1/4 c. breadcrumbs
1 tbs red pepper flakes
1 tsp salt
2 large egg whites, about 1/4 c.
2 tbs olive oil, divided
Salsa and low fat sour cream, on side
Arugula, on side

Spicy Refried Beans
1 tsp olive oil
2 15oz can white beans
1 15oz can diced tomatoes
1/4 c. salsa

Directions
1. Bring 4 cups water to a boil. Add lentils. Cover. Reduce heat. Simmer 20 minutes or until lentils are tender. Drain and rinse with cold water. Place in large bowl.
2. Combine 1 cup water and rice. Cover. Reduce heat. Simmer 20 minutes or until rice is tender. Add rice to bowl.
3. Heat 1 teaspoon olive oil in large nonstick skillet over medium heat. Add bell pepper, onion, and garlic. Saute 2 minutes. Cool. Add cheese and remaining ingredients. Stir well. Add to lentil and rice mixture.
4. Wipe skillet. Heat 2 teaspoons olive oil over medium heat. In 1/4 cup portions, spoon 3-4 cakes into pan. Cook 5 minutes. Flip carefully. Cook 5 more minutes. Repeat process, adding oil as needed, until all mixture is cooked.
5. While cakes are cooking, drain white beans and tomatoes and place in a saucepan over medium heat. Add olive oil and salsa. Heat for 5 minutes. Mash with potato masher or large spoon. Continue to heat on low until ready to serve.
6. Serve with sour cream, salsa, and arugula.