After making this lentil soup recipe over and over again and not getting enough of it, I noticed I like it best with red lentils.
(The green one is still O.K. but not as soft and creamy as the red one.)
So what to do with the green lentils that I just soaked overnight?
I remembered my mom telling me about her veggie burgers recipe and I decided to give it a try.
A 5 minutes phone call later I had all the details of my mom’s recipe.
To which of course, I added a twist, cause I like getting creative in the kitchen.
This recipe is not complicated but the total time of preparation and cooking is quite long, around 2-3h.
I’ve used the veggies I had in the fridge. If you have more, feel free to add more, like bell peppers or potatoes. Follow your inspiration!
So, let’s get to the
Ingredients of the vegan lentil burgers:
- 1 cup of green lentils, soaked overnight
- 2 carrots
- 2-3 table spoons tomato paste
- 1 small celery
- 1 parsley root
- 1 onion
- 2-3 garlic cloves
- 2-3 table spoons olive oil
- 2 table spoons rye (or rice) flour (you can use whatever flour you have)
- 1 teaspoon salt (I prefer the pink Himalayan one)
- 1/2 teaspoon black pepper (ground)
- 1 teaspoon turmeric
- 1 teaspoon coriander (freshly ground)
- 1 teaspoon cumin (freshly ground)
- 1-2 laurel leaves
- some parsley and dill, chopped
- Bring to boil 1,5 litter of water, in a pot or in a kettle.
- Peal, wash and chop in big chunks the onion, carrots, celery, parsley root.
- Wash the soaked lentils and let them sit in a strainer a few seconds.
- Put the lentils plus the above veggies in a pot over medium-high heat. Pour the hot water over to cover them 1-2 inches.
- Add the salt, turmeric, coriander, cumin and laurel leaves. Stir gently and leave it to simmer for 15 minutes. Add the tomato paste and some more water if needed. Stir again and leave it to simmer for another 15-20 minutes or until the lentils and the veggies are cooked.
- Pour the content in a strainer over a pot to save the delicious soup. Wait for 10-20 minutes, till it cools of a bit and the water is drained. Take out the laurel leaves.
- In the mean time you can drink the clear soup, while checking on your Facebook :).
- Back in the kitchen now. Pour the veggies from the strainer in a pot. Add the garlic cloves, the olive oil, the pepper, the dill and parsley leaves. Taste it and add more salt if you feel like.
- Bring into action the mighty blender. I use a hand blender until I obtain a puree like composition.
- Add the flour and now you can use a big spoon to stir well. Or continue with the blender. Whatever you like.
- Put some baking paper on a tray. Heat the oven to medium.
- Now it’s time to get your hands dirty! Prepare as many burgers as you can fit on your tray, leaving some space between them so you can flip them easily. I had a batch of 16 burgers on the first round, and about 10 on the second one.
- Put in the oven for 10 minutes. Flip each burger on the other side with a spatula. Leave them in the oven for another 10 minutes and take them out on a plate. They should have a beautiful goldish, crunchy crust, on both sides.
When I tasted one I felt like it needed a dip. So I made a vegan tahini sauce, replacing the yogurt with tomato juice. I’ve never tried it before but it was delicious.
Pink Tahini Sauce
Mix in a bowl:
- 2 table spoons tahini sauce
- 2 table spoons lemon juice
- 2 table spoons tomato juice
- 1 tea spoon sweet soy sauce
- 2 table spoons water.
Mix all the ingredients in a bowl and add more water if you want it more fluid.
I chopped a green bell pepper and used it as a base for my veggie burgers. You can add a slice of bread to make it look more like a a burger. Feel free to try also with tomato or onion slices or whatever fresh veggies you have.
Add some pink tahini sauce and bon appétit! 🙂
Let me know in the comments bellow if you try this recipe and if you have any creative twists to add to it.
Eat healthy and laugh more!
With all my love,
P.S. Here’s my serving suggestion, on a slice of green bell pepper with the pink sauce. Enjoy!