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Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!
Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!

Before you jump to Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to red lentil veggie burger patties - healthy, vegan and delicious! recipe. To make red lentil veggie burger patties - healthy, vegan and delicious! you need 11 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
  1. You need 1 cup red lentils (small, a deep coral color)
  2. Use 1/2 cup red quinoa
  3. Provide 1/3 cup cooked brown rice, optional
  4. Get 1 small purple onion
  5. Take 4 clove garlic
  6. You need 1/2 bunch parsley, leaves only
  7. Take 1 1/2 tbsp olive oil
  8. You need 2 tbsp almond butter, optional
  9. You need 1 tbsp raw tahini (sesame seed butter), optional
  10. You need 1 salt and pepper to taste
  11. Use 1 vegetable oil for frying
Steps to make Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!:
  1. The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe.
  2. Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition.
  3. Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties.
  4. Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins.
  5. Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins.
  6. Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture.
  7. Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong.
  8. Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side.
  9. Yields 8 burger-style patties or 12-16 smaller patties.
  10. I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it.

We go veggies again today with these red lentil patties served with a garlic-herb tahini sauce. Both vegan and gluten-free, they are bursting with savory flavors, hearty texture, and oodles of plant-based protein. Whenever I want to cook something easy, comforting and nourishing, I go for red lentils. In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs. Low in sodium A great addition to your next barbecue, these lentil patties are packed with protein and fibre.

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