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.



Abby’s Guacamole

Most People love guacamole. It is a very popular dip for parties or just hot summer days. It is a refreshing and healthy snack that is easy to make. You just need the right ingredients! It takes no more than 10 minutes! Serves 6-8.


  • 3 ripe avocados
  • t tsp. lime juice
  • 1 tsp. lime zest
  • 1 tsp. kosher salt, plus more if desired
  • 1 garlic clove, finely chopped
  • 5 cherry tomatoes
  • 1 tbsp. cilantro, plus extra to garnish

Procedure: What you need… a bowl, a fork, a spoon, and fun!

After washing the avocados, cut them in half and remove the pit. Scoop the green flesh into a  medium bowl. Mash until it is a smooth creamy texture. Add the lime juice and zest, garlic, tomatoes, and cilantro and stir until well combine. The lime zest helps keeps the guacamole fresh and green, but make sure that you don’t scrape the lime too hard where you get a white bitter taste. Garnish with cilantro. Serve with tortilla chips, nachos, or bread. Enjoy!



Bean Salsa on Rice

Serves 8, and great for leftovers…

Prep/cook time: 1 hour


  • olive oil
  • 2 white onions
  • 3 cloves garlic
  • 2 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 lb. cherry tomatoes
  • 1x14oz. can black beans
  • 1x14oz. can pinto beans
  • a bunch of cilantro
  • 2 cups brown rice

Start the rice. Follow the directions on the box. Brown rice typically takes 40 minutes to cook.

While the rice is cooking, heat the oil in a large saucepan. Finely chopped the onion and add to the pan. Cook on low heat until onions are soft, 2 minutes.

Add garlic, cumin, salt, pepper, and 1 tsp. the cilantro, chopped. Stir and continue to cook for another 2 minutes.

Cut the tomatoes in quarters and add to the pan, including seeds and skins. Stir and continue to cook for 10-15 minutes, uncovered on medium low heat.

Once the sauce has thickened, add the beans. Stir. Cook for 10 minutes more.

Set aside off heat.

When the rice is done, move it to a large bowl to cool. When cooled, pour the bean salsa over the rice. Mix until well combined. Garnish with cilantro. Serve immediately. Enjoy!

P.S. This recipe is also great with leftover rice.

Spectacular Nachos feat. cabbage

 Nachos are good. They may not be the healthiest option, however, what I tell you there is a way to make them more healthy, but not entirely so (disclaimer.) The key is red  cabbage, and of course, beans. I found this recipe on Serious Eats, which is written by Carolyn Cope, author of Umami Girl  blog.I made it once for my parents, and it was a success. So, I made it again. Once I feel confident about a recipe,  I take the said recipe and modify and experiment with different flavors. It is a chance for me to expand my culinary knowledge. If is not a success, then I learn.  Making mistakes in cooking/baking is how you learn.

Serves 4-6


For the Cabbage:

  •  1 heaping cup of red cabbage
  • 1 Tbsp distilled white vinegar
  • 1 Tbsp malt vinegar
  • 1 tsp sugar

For the Beans:

  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 1 white onion, finely diced (and/or red onion)
  • 1  bell pepper, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste (Ketchup will do fine)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 15-ounce cans pinto, black, or kidney beans, drained and rinsed well
  • Salt, to taste

For the Cilantro Sauce:

  • 1 bunch cilantro, roughly chopped
  • 1 large garlic clove, roughly chopped
  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • Pinch of lime zest for an extra kick!
  • Pinch of salt

Cheddar cheese or any other, depending of one’s preference


For the Cabbage:

Combine the cabbage, vinegar, and sugar in a medium bowl. Stir well. Let sit for at least 1 hour.

For the Beans:

Heat oil in a large saucepan. Add salt, onion, and pepper. Cook for 2 minutes, or until softened. Add garlic, tomato paste, chili powder, and cumin. Cook for 1 minute more. Add beans and cook, until starting to break down, about 10 minutes.Stir frequently. Cover and keep warm.

For the Cilantro Sauce:

Combine cilantro, garlic, lime juice, zest, olive oil, and salt in food processor. Mix well.

Set aside.

In a double boiler, melt the cheese until it is a thick velvety texture.

Assemble Nachos. Place tortilla chips or toasted corn tortillas on a large platter or casserole dish. Spread the beans over the chips. Pour the cheese sauce over the beans. Sprinkle the cabbage on top and lastly sprinkle the cilantro sauce over everything.


~Abby B.

photo credit: Serious Eats and Carolyn Cope.