lentil

Walnut, Sundried Tomato and Lentil Burger {v, gf}

I’m not shy about how I feel about vegetarian burgers… most are made with crap ingredients. Eating these types of burgers once in a while is fine, but it’s certainly not something you want to make a habit of.

One of the biggest challenges about a homemade veggie burger is keeping it together. This vegan burger holds together like a dream, I didn’t have a single burger fall apart.

The lentils provide plenty of protein to rival a beef burger while the walnuts and sundried tomatoes offer plenty of flavor. Give these a go and let me know how they turn out for you.
Happy eating,
~Monique

Walnut, Sundried Tomato and Lentil Burger

1 cup walnut pieces
3 cups cooked black lentils
¾ cup oat flour
2 tablespoons ground flax seeds
⅓ cup chopped sundried tomatoes in oil
1 tbls ghee or olive oil
1 cup finely chopped red onion
1 cup diced celery
3 garlic cloves, minced
¼ tsp chili flakes
1 tsp dried oregano
1 tsp dried thyme
½ tsp pink salt
Freshly ground black pepper, to taste
2 tbls tamari or coconut aminos
2 tbls balsamic vinegar
a handful fresh herbs (use a combination of basil, parsley, cilantro, chives, …maybe a bit of oregano, thyme and mint if you have them)chopped
Toppings: avocado, a sauce (like this red pepper cheese sauce) or simple Greek yogurt with a little sriracha or mustard mixed in, and some lettuce.

Saute the onions and celery in warmed ghee/olive oil in a saucepan for a few minutes to soften. Add the garlic, spices, salt and pepper. Saute another minute, remove from heat and let cool.

Pulse in a small food processor the walnuts plus 1 cup of lentils to break down, pour into a large mixing bowl. Add the cooked lentils and mash slightly with a fork. Add in the oat flour, flax seeds, sundried tomatoes, cooled onion mixture, tamari, balsamic vinegar and fresh herbs.

Form the mixture into 7-9 large patties. Cook immediately by frying in a cast iron or similar skillet in a small drizzle of oil or place on a sheet pan and bake for 30-40 minutes until crispy outside.

Top with fun toppings and enjoy!

NOTE:
I stored these in the refrigerator overnight before cooking and feel these would likely freeze well (though I haven’t tried it yet.)

2-ingredient GF cracker {lentil & gluten free}

Root-to-stalk cooking + frugality = make homemade crackers with leftovers.

Today its yellow split lentils (moong dal) mixed with quinoa flakes and a pinch of salt. Nothing else. Mix them in a bowl, roll ’em out and bake till crispy.

Nutrient-rich, gluten-free and crunchy?? Yes, please! These 2-ingredient crackers hit the spot.

Happy eating,
~Monique

2-ingredient GF cracker {lentil & gluten free}

1 cup cooked lentils
1/4 cup quinoa flakes
pinch of pink salt
Optional: any additional spices for flavor

Preheat the oven to 325 degrees.
Stir together the lentils, quinoa flakes and salt. Let sit for 5 minutes to allow the quinoa flakes to soften.

Roll the dough between two sheets of parchment paper to a typical cracker thickness. Peel off the top sheet, score the dough if desired, place the crackers in the oven and bake until crispy~ about 45 minutes.

NOTE: My lentils were a bit moist. If your’s are dry, add a tablespoon of water as needed to combine. I used split lentils, all lentils will work, each brings a little different flavor and texture.

Lentils with Feta and Spiced Oil

I always have roasted veggies on hand for simple dishes likes these. If you don’t have any, toss a pan of them in the oven while the lentils are cooking.

This Spiced Oil is THE bomb. I love the crunch it adds along with the gorgeous nuttiness and creaminess. Drizzle it on this Lentils with Feta for sure, but try it on salads, dips, veggies or to jazz up a creamed soup… it will even bring a bit of pleasure to a simple fish dish.
Happy Eating,
~Monique

Spiced Oil

2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp red pepper flakes
2 garlic cloves, smashed
1/3-1/2 cup olive oil

Warm Lentils with Feta and Mint

1 cup lentils, soaked
1 tbls olive oil
1 shallot, sliced
Feta slices (from a block feta vs crumbles)
Fresh mint
Roasted Veggies
Spiced Oil (above)
Artichoke Hummus
Flaky Sea Salt
Aged Balsamic Vinegar or a squeeze of lemon

Simmer the shallot in the olive oil. Drain and rinse the lentils, add to the shallots, toss to coat. Add 2 cups boiling water and simmer until tender but still firm- about 10 minutes. Drain if needed. (reserve water to add to a future broth.)

While the lentils are cooking, toast the spices in a dry pan, then remove from heat, add in the oil and garlic. Let steep until ready to use.

Scoop lentils in a shallow platter. Add the feta and roasted veggies. Drizzle a spoon or two of the spiced oil over the platter. Scatter with fresh mint leaves, flaked salt and a drop or two of aged balsamic vinegar (or lemon).

Serve with warm pita or my Sweet Potato Flatbread.