Lentil Burgers with Curry

Yield 6

Prep time: 30 minutes

Cook time: 20 minutes

~Ingredients ~

  • 1 cup dried red lentils
  • 2 cups water
  • ½ tsp. ground turmeric
  • Sea salt
  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1-2 tbsp. extra virgin organic olive oil or avocado oil
  • 1-2 carrots, roughly chopped
  • 1 tbsp. fresh ginger root, peeled and grated
  • 1 tbsp. curry powder*
  • ½ tsp. ground cinnamon
  • 1 cup cooked brown rice (leftover rice is fine to use)
  • ¼ cup sunflower seeds, soaked for 7 hours
  • 1 tbsp. lemon juice
  • ¼ cup finely chopped fresh cilantro or parsley

~ Directions ~

  1. Preheat oven to 400 F.
  2. Rinse and drain the lentils. Place them in a small saucepan with the 2 cups of water and bring to a boil, stir often. Add the turmeric ½ tsp of salt, and reduce the heat to low. Cover and simmer until water is absorbed, about 20 minutes.
  3. Meanwhile, heat the oil in a medium skillet over low-medium heat. Add the onions and garlic and cook until softened, about 3 minutes. Stir in the vegetables and continue to cook for about 6-7 minutes. Add the ginger, curry, cinnamon, and salt and cook for another minute. Continue stirring. Remove from the heat and add the rice, seeds, lemon juice, cilantro, and lentils. Mix well.
  4. When the burger mixture has cooled a little, shape 6 patties using a heaping ½ cup for each. Place each patty onto a baking-safe parchment paper lined baking sheet. Slightly flattened each burger with the palm of your hand. Place into preheated oven and bake for 20 minutes.
  5. Serve on leaves of big leaf lettuce. Serve hot, enjoy!

*For directions for homemade curry powder, click here.



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