1 cup quinoa, rinsed well
2 cups water
1 cup red lentils (soaked in water overnight)
1 big tomato, peeled
1 medium onion, quartered
4 tbsp olive oil
2 green onions, chopped
2-3 tbsp chopped parsley
Oil for frying
Just another amazing way to enjoy more quinoa and red lentils in your diet. These beautiful patties are packed with plant-based protein. No need for eggs or breadcrumbs to bind them. The raw starch from the lentils is doing all the work for us. Power of nature! These are totally a complete meal with a salad and tahini or your favorite sauce on the side. I love frying them with a very shallow amount of grapeseed oil in A NONSTICK PAN but you can totally bake them if you want. When you season all the ingredients be sure to have enough salt since the spices tend to disappear once cooked. I always do a test on the first one or two patties so I know where to adjust the seasonings. (just a suggestion)
1). Cook 1 cup quinoa with 2 cups boiling water, simmer on low for 15 minutes and set aside.
2). Soak 1 cup red lentils overnight or 4 hours minimum (then drain and wash very well ).
3). In a food processor place lentils, 1 big peeled tomato, one medium onion, 4 Tbsp olive oil and blend until very very smooth!
4). Transfer to a mixing bowl add the cooked quinoa, chop 2 green onions and parsley, add salt, pepper, curry powder, and onion powder. Mix, check for flavors.
5). In a wide nonstick pan heat some grapeseed oil and form medium patties, cover for 3 minutes then flip until golden brown.
Or: Preheat your oven to 420.
Form patties with wet hands and place on a parchment paper with some oil, spray or brush some oil on top.
Bake for around 20 minutes.
I made this the other night. Instead of burgers I made a tray with the lentils and quinoa. It was absolutely delicious. I had a large spring mix salad with it. Can’t wait to try some of your other recipes. Chag Pesach Sameach.