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Spiced Lentil Burger Recipe

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by Sue W (subscribe)
Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published July 26th 2020
The perfect recipe for a meat-free night
Are you looking for a delicious lentil burger recipe for dinner tonight? This recipe takes some preparation, however the results are tasty and you can enjoy the leftovers for days. They contain walnuts, sunflower seeds, vegetables and lentils, making them a healthy vegetarian dinner for the whole family. The patties aren't vegan, due to the eggs and Worcestershire sauce (which contains fish sauce/ anchovies), however you can replace them with vegan alternatives without affecting the flavour.

It is best to start this recipe the morning, as you need to soak the dried green lentils for several hours before you need them, to help with digestion. I then make up the patties earlier than I need them, so they can sit in the fridge and the flavours can combine. The effort is worth it, as they are healthy, filling and oh-so-tasty!



What You Need:

1 and 1/4 cups dried whole green lentils
1 onion, peeled and chopped
1 carrot, peeled and sliced
1 clove garlic, finely chopped
1/2 cup sunflower seeds
1/2 cup walnuts
1 cup breadcrumbs (plus 2 extra cups for coating the patties)
1/2 cup plain flour
1/2 Tablespoon dried cumin spice
1/2 Tablespoon ground coriander spice
1 egg
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce




What To Do:

Step 1: Place the lentils in a container and cover with water for several hours.

Step 2: Drain and rinse the lentils and place them in a medium pot. Add 3 cups of water and simmer for 30 minutes until soft. Stir occasionally. Drain and sit for 10 minutes to cool.

Step 3: In a food processor, add the carrots, onion, garlic, walnuts and sunflower seeds. Blitz until as fine as possible and transfer to a bowl.

Step 4: Add 1/2 of the lentils to the food processor and blitz. Transfer to the bowl, with the remaining lentils.

Step 5: Add the 1 cup of breadcrumbs, cumin and ground coriander to the bowl and combine.



Step 6: In a small bowl, combine the tomato paste, Worcestershire sauce and egg. Pour into the bowl and stir.

Step 7: Add flour to the bowl and stir.

Step 8: Form patties with your hands and then roll in the extra breadcrumbs. It is best not to make them too big, or too thick. Place in the fridge for at least 30 minutes.



Step 9: Add olive oil to a fry pan and cook for 4 - 5 minutes on each side, until browned and cooked through. Serve on a bun with beetroot, lettuce, tomato and your favourite hot sauce.

Step 10: Enjoy the leftover patties in sandwiches the next day!

This recipe is a perfect for a meat-free night and you can also take them to BBQs, as a healthier option than sausages or hamburgers. Why don't you give them a try this weekend?

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Cook for 4 - 5 minutes each side



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Why? A healthy, meat-free dinner!
When: All year around. Also great for BBQ's!
Where: Make at home
Cost: Budget friendly recipe
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