Small but mighty, lentils top the fiber-rich charts and also provide folate, magnesium and antioxidants, with few calories. So you can’t get any more packed into this great source of meatless protein. Serve traditional burger style, Greek style with Tzatziki and feta cheese, topped on a salad or with whatever sauce the kids like to dip. Double and freeze as these make a perfect snack.
- 1/2 cup dried lentils, black or green hold their shape best for burgers
- 2 TBS olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, diced
- 4 cloves garlic, minced
- 1 15-oz. can chickpeas, rinsed and drained or 1 cup dried chick peas, cooked
- 1 cup loosely packed parsley leaves
- 2 large eggs
- 2 TSP ground cumin
- 1 TSP ground coriander
- 1 TSP salt and black pepper
- 1 cup gluten free breadcrumbs—I like Mary's Brand, or a brown rice breadcrumb works well
- 3/4 cup grated carrots
- 1/2 TSP baking powder
1. Cook lentils according to package directions. Drain.
2. Heat oil in skillet over medium heat. Add onion and bell pepper, and sauté 7 minutes. Stir in garlic. Then blend.
3. Blend chickpeas, parsley, olives, eggs, cumin, coriander, salt and pepper in food processor until smooth. Add chickpea mixture into onion/pepper/garlic mixture and then add breadcrumbs, carrots and baking powder. Stir all into lentils. Shape into patties. Heat Olive Oil in Pan. Make really hot. Place burgers in pan. Cook till brown and fragrant about 5 minutes. Flip and do other side for about 3 minutes.
Or preheat oven 350; Line baking sheets with parchment paper. Cook 6 minutes, flip for 3 minutes.
Great both ways.
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