500 grams green or brown lentils
1 finely chopped onion
1 small red pepper
2 carrots, grated
1 zucchini, grated
2 cloves garlic
handful of chopped herbs, chopped (corriander, parsley, oregano, thyme or your personal favourite)
generous handful of sesame seeds
salt, pepper and chili flakes, to taste
3 tablespoons of extra virgin coconut or olive oil (for cooking, coconut oil is best as it is stable when heated)
Rinse the lentils with water (this gets rid of the phytic acid, making them easier to digest and stops them causing wind). Add the rinsed lentils to a pot of hot water (add a teaspoon of coconut or olive oil and a pinch of sea salt for extra flavour) for about 30 minutes or until they become mushy.
For the mixture: in a frying pan, soften onion and garlic in olive oil for a few minutes until onions are translucent. Add the grated carrots, followed by the finely chipped red pepper. Cook for 5-10 minutes.
Once the lentils are cooked, drain and place in a large bowl. Mash them up using a potato masher or a fork, then add in the mixed herbs and the veggie mix from the fry-pan. Season with salt and pepper to taste.
Next shape the mixture into the size of the burger you like, remembering that the large the burger, the longer it will take to cook. If you want them to firm up a little more, stick them in the fridge for an hour or two.
Cooking: heat up your fry pan with either extra virgin olive oil or coconut oil. Coat burgers with sesame seeds and cook both sides of the burger until golden brown. Cook on medium heat to low heat to avoid sesame seeds burning.
To serve: place lentil burger on hummus and wholegrain pita-bread. Salad of rocket, cucumber, cherry tomatoes topped with pine-nuts and lime juice.
V, GF, DF, Vn