Today you're going to learn how to make lentil patties.

These make a delicious lentil burgers loaded with veggies and plant-based protein.

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✅Easy Lentil Loaf:
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✅Lentil Shepherd's Pie:
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✅Chicken Lentil Soup:
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✅Red Lentil Soup:
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Here's a quick list of what's in the video:

In this video I'm going to show you the whole process from cooking the lentils and making the mixture, to preparing multiple toppings and serving the patties.

First, you'll see the easy way of cooking lentils without soaking them. All you need is 20 minutes and you'll end up with soft lentils ready for making a patties, lentil loaves or even a lentil meatballs.

Next, I show you how to prepare lentil mixture the right consistency, so it would be simpler when hand shaping patties.

Then, you'll learn basic method for quick pickling, using 4 ingredients only. In this recipe I choose to pickle cucumber and red onions.

Finally, I prepare two different toppings which taste so good with lentils. It's simple carrot slaw and curry yogurt sauce.

In short, this video will show you how to transform the same old lentils into something new and delicious.

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LENTIL BURGERS RECIPE
(Makes 5 servings)
Ingredients:
For the patties:
1 cup dried lentils (200g)
4 cups water (950ml)
2 bay leaves
1 clove garlic
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 eggs
1.5 cups instant oats (135g)
1 tbsp mustard
1 tsp ground cumin
1 tsp ground coriander
salt and black pepper, to taste
olive oil, for frying

For carrot slaw:
1 large carrot, grated
1/2 cup Greek yogurt (145g)
1 tbsp olive oil
1 tbsp lemon juice
salt and black pepper, to taste

For quick pickled veggies:
1 cucumber, sliced
1 red onion, sliced
1 cup water
1/4 white wine vinegar
1 tsp salt
10 black peppercorns

For curry dipping sauce:
1 cup Greek yogurt
1 tbsp olive oil
juice of half a lime
1/2 tsp curry powder
1 tbsp chopped parsley
1 tbsp sriracha

NUTRITIONAL INFO (per serving):
326 calories, fat 10.1g, carb 43.6g, protein 16.4g

Preparation:
Pour water into a saucepan, add lentils, garlic and bay leaves. Bring to a boil, lower the heat, cover and cook for 20 minutes. Drain and rinse with cold water. Discard the garlic and bay leaves.

While lentils are cooking: Heat 1 tablespoon of olive oil in a skillet, over medium-high heat. Cook the onion and garlic until browned, for about 5 minutes. Transfer to a plate and let it cool a bit.

Place a lentils into a large bowl, using a potato masher mash the lentils a bit. Add whisked eggs, browned onions, instant oats, mustard, ground cumin and ground coriander, season with salt and black pepper. Mix well to combine all ingredients. Using your hands, form the mixture into 8 medium-sized patties.

Heat olive oil in a skillet, over medium heat. Fry patties until golden brown and crisp on the outside, about 4 minutes per side.

Alternative cooking method: bake in the oven for 20 minutes at 350 degrees.

For lentil burgers, serve your patties in whole wheat burger bun, topped with carrot slaw, pickled veggies and curry sauce.

Carrot slaw: Peel and grate the carrot. In a small bowl combine Greek yogurt, olive oil, lemon juice and pinch of salt and pepper. Add the carrots to the bowl and stir to coat with the dressing.

For quick pickled vegetables: Peel and slice cucumber and red onion, transfer to a mason jar. In a small saucepan add water, white wine vinegar, salt and black peppercorns. Bring to a boil and pour over the vegetables. Mix well, close the jar and set aside for 1 hour, or longer.

For curry dipping sauce: In a small bowl combine Greek yogurt, olive oil, lime juice, salt, curry powder, chopped parsley and sriracha.

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