Ingredients
1 1/2 cups onion puree
3 tbsp garlic minced
1/3 c green pepper, chopped
3 cups vegetable broth
1/4 cup naturally-brewed soy sauce
1 1/2 cups dry red lentils
2 tsp coriander seeds
1/2 tsp cumin seeds
2 t - 1 tbsp salt
1 tbsp onion powder
2 tsp sweet paprika
1 tsp basil
1 tsp thyme
3 tbsp fresh parsley, very finely chopped
Description When eaten with all the burger condiments, this burger is hit. Lentils make an excellent pseudo beef burger.
Lentils are also one of the most nutritious of all legumes and easiest to digest.
Instructions 1. Blend onions, garlic and pepper into a puree, pour into pot and cook uncovered on a medium-low heat, stirring as needed, until golden. 2. Grind lentils, coriander seeds, and cumin seeds together until powder, set aside. Blend in rest of dry seasonings.
3. Add water and soy sauce to cooked onion mixture, lower heat and whisk in dry ingredients thoroughly until no clumps remain.
4. Cook on high stirring constantly for 5 minutes until thickened. Then simmer covered on lowest heat for 1 hour stirring scraping the bottom of the pan every 15 minutes to prevent burning.
5. Turn heat off, stir in parsley.
6. Scoop into oiled mold, allow to cool, refrigerate, slice.
6. Lay on greased oven tray and bake on medium-low heat until outside is roasted. Serve hot.
Note The burgers freeze well after they are baked.
1 1/2 cups onion puree
3 tbsp garlic minced
1/3 c green pepper, chopped
3 cups vegetable broth
1/4 cup naturally-brewed soy sauce
1 1/2 cups dry red lentils
2 tsp coriander seeds
1/2 tsp cumin seeds
2 t - 1 tbsp salt
1 tbsp onion powder
2 tsp sweet paprika
1 tsp basil
1 tsp thyme
3 tbsp fresh parsley, very finely chopped
Description When eaten with all the burger condiments, this burger is hit. Lentils make an excellent pseudo beef burger.
Lentils are also one of the most nutritious of all legumes and easiest to digest.
Instructions 1. Blend onions, garlic and pepper into a puree, pour into pot and cook uncovered on a medium-low heat, stirring as needed, until golden. 2. Grind lentils, coriander seeds, and cumin seeds together until powder, set aside. Blend in rest of dry seasonings.
3. Add water and soy sauce to cooked onion mixture, lower heat and whisk in dry ingredients thoroughly until no clumps remain.
4. Cook on high stirring constantly for 5 minutes until thickened. Then simmer covered on lowest heat for 1 hour stirring scraping the bottom of the pan every 15 minutes to prevent burning.
5. Turn heat off, stir in parsley.
6. Scoop into oiled mold, allow to cool, refrigerate, slice.
6. Lay on greased oven tray and bake on medium-low heat until outside is roasted. Serve hot.
Note The burgers freeze well after they are baked.
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