December 28, 2010
Zippy Red Lentil Burgers
1 1/2 cups red lentils
1/4 cup extra virgin olive oil
1 small onion, finely chopped
3 medium carrots, grated
1/4 cup mushrooms, chopped
2 garlic cloves, crushed
1 1/2 tsp cumin
1/8 tsp cayenne pepper
3/4 cup almond flour panko
1/4 cup parsley, chopped
2 Tbs ground flax seed
1/2 cup filtered water
1 tsp sea salt
black pepper to taste
Greek Yogurt Sauce -
Make cashew cream mixing 1cup raw cashews and 1 cup or more water. Blend well.
1 tsp fresh lemon juice
1 clove garlic, crushed
1Tbsp parsley, chopped
sea salt, to taste
In a saucepan, cover lentils with water about 2 inches and bring to a boil.
Reduce heat and simmer about 10 minutes, until lentils are tender. Drain the lentils well and set aside.
In a small bowl, mix cashew cream, lemon juice, garlic and parsley and set yogurt sauce aside.
In a medium skillet, heat olive oil and cook onion over medium high heat until golden, about 5 minutes. (Stir frequently)
Mix flax seeds and water, whisk with a fork and set aside.
Add garlic and carrots to skillet and cook about 5 minutes until carrots begin to soften
Stir in cumin and cayenne and transfer from skillet to a large bowl. Add brown rice crumbs, parsley, flax seed mixture, salt and pepper and mix well.
Add drained lentils and mix. Form the mixture into 8 1/2 cup burgers.
Brush a baking tray and both sides of burgers with oil. Broil until golden, about 7 minutes per side.
Serve the burgers hot, with a dollop of yogurt sauce and sliced cucumbers.
Rawfully Tempting™ is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
Unsubscribe from our newsletter