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Lentil Burgers
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Authored By: Polly Pitchford, Full Spectrum Health™
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Make a double batch and freeze after cooking. Will keep up to 6 months in the freezer.
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Diet Types: Vegan, Vegetarian
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Ingredients:
1 cup dried lentils, rinsed3 cups water1 small onion, finely chopped1/3 cup button mushrooms, finely chopped1 stalk celery, minced1 tablespoon water1/2 teaspoon garlic powder1 teaspoon dried oregano1/2 teaspoon Thyme1/4 teaspoon Sage1 teaspoon Tamari1/4 cup unbleached flour1/4 cup rolled oats or bread crumbs2 tablespoons peanut butter1 teaspoon Dijon-style mustard
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| In a medium saucepan, bring the lentils and water to a boil, lower the heat, cover, and cook for 30 minutes until tender. Drain.
In a medium skillet, steam the onion, mushrooms, and celery in the water, stirring to prevent sticking.
Mix all of the ingredients together.
Shape into patties and cook on a lightly oiled skillet, or bake in a 350 oven for 20 minutes. Turn once to brown on both sides.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 290
Calories from Fat 50
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% Daily Value*
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| | Total Fat 6g | 8% | | | Saturated Fat 1g | 6% | | | Mono Fat 2g | | | | Poly Fat 2g | | | | Sodium 119mg | 5% | | | Total Carbs 44g | 15% | | | Dietary Fiber 17g | 69% | | | Protein 19g | | | | Iron | 39% | | | Calcium | 6% | | | Vitamin B-6 | 20% | | | Vitamin C | 6% | | | Vitamin E | 6% | | | Vitamin D | 1% | | | Vitamin A | 1% | | | Selenium | 15% | | | Manganese | 65% | | | Copper | 30% | | | Zinc | 17% | | | Pantothenic acid | 12% | | | Niacin | 16% | | | Riboflavin | 12% | | | Thiamin | 27% | | | Folate | 60% | | | Potassium | 18% | | | Phosphorus | 33% | | | Magnesium | 23% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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