Wednesday, January 18, 2017

Delicious Lentil Veggie Burgers


So I had a lot of leftover cooked lentils and was looking for recipes to use them in.

Google it and you can make anything with lentils.
I am behind the times, because I didn't realize that vegans eat pasta made from lentils.

Lentils are super healthy for you and delicious too.

I love my lentil soup recipe the best....and a French lentil salad is so good, especially made w/ lentilles du Puy (greenish blue lentils from France).

Here, I made healthy veggie burgers using Beluga lentils, which are black. They stand up better in soups and salads, they don't get as mushy.

I followed the recipe to the letter, except added an egg to bind (it needed it).

My husband was skeptical about eating a "lentil burger" for lunch, but he quickly got over it and asked for another one.

:)


Lentil Veggie Burgers (adapted from Food.com)

1 cup dry lentils, well rinsed (I used black Beluga lentils)
2 1⁄2 cups water
1⁄2 teaspoon salt
1 tablespoon olive oil
1⁄2 medium onion, diced
1 carrot, diced
a handful of sliced mushrooms (optional)
1 small egg
1 teaspoon pepper
1 tablespoon soy sauce
3⁄4 cup rolled oats, finely ground in a food processor
3⁄4 cup breadcrumbs (I used Italian seasoned breadcrumbs)

You can make the lentils the day before and keep them in the fridge.

Boil lentils in the water with the salt for around 35 minutes. Lentils will be soft and most of the water will be gone.

In a separate skillet, fry the onions, mushrooms (if using) and carrots in the oil until soft, it will take about 5 minutes.

In a bowl mix the cooked ingredients with the black pepper, soy sauce, ground oats, egg and bread crumbs.

While still warm form the mixture into patties.


Fry in a nonstick skillet with some olive oil for 1-2 minutes on each side.


Serve on English muffins or pita with some mayo or beet pesto OR top with a fried egg!


SO GOOD! You won't miss the meat, I promise.

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