Red lentils have fast become one of my favorite pulses because of their high versatility. Not only do they make a delicious Moroccan soup or Dahl, as seen in my earlier posts, but they can even be molded into delicious pâtés or burgers. Once you soften the lentils, all it takes is draining them and mixing them with a binder before playing around with your own combination of spices. Here is some inspiration from me, and I’m sure I’ll have a lot more combinations coming in the foreseeable future too. I absolutely loved these with a bowl of spicy quinoa, topped with some pesto (as they are quite a dry burger), or you can enjoy them topped with any sauce of your choice in a burger bun either. Let me know what ideas you’ve gone with.
This recipe makes five burgers and is:
• Red split lentils, 170 g
• Quinoa flour, 85 g
• Onion, ½
• Cumin, 1 tblspn
• Chilli flakes, 1 tspn
• Paprika, 1 tblspn
• Parsley, x2 tblspn
• Salt & pepper to taste
- Place the lentils in a sieve, run water over them to clean.
- Place them in a small saucepan over medium heat, cover about half an inch with water. Boil for about 30 mins, until the lentils have soaked up the water and have softened. Add more water if needed.
- When the lentils are softened, drain the water by placing them in a sieve, followed by adding them to a mixing bowl.
- Fry the onion for five mins after chopping and add into the mixing bowl with the remaining ingredients (I just blend my own quinoa instead of buying ready made quinoa flour). Mix everything well.
- Mould the mixture into five burgers with your hands, oil a pan over medium heat and fry the burgers for five mins on each side or until golden.