Friday Fixin’s: Curried Red Lentil Walnut Burger
As you know, I am ALWAYS on the look out for new recipes to satisfy my occasional meat cravings. My friend Melissa Costello’s curried red lentil walnut burger does just the trick! It’s very delicious and contains loads of fiber, healthy fats, and protein. AND it’s the perfect recipe for the 4th of July!!
I have also been trying to include more Lentils in my overall diet because they are just soooo good and soooo healthy! Lentils help reduce blood cholesterol due to its high levels of fiber, reduces your risk of heart disease, prevents constipation and other digestive disorders, stablizes blood sugar levels, increases energy, is a great source of protein, and helps with weight loss. Pretty fabulous, right?!? Enjoy!
Curried Red Lentil Walnut Burger
- 1/2 cup red lentils
- 1 cup vegatable broth
- 1 tablespoon coconut oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1/2 cup raw walnuts
- 1/2 cup cooked brown rice
- 1/4 cup gluten-free bread crumbs or oat flour
- 1 teaspoon sea salt
- Optional: lettuce leaves or kale slice of onion, tomato, or avocado
- *serves 6
- Combine the lentils and broth in a saucepan and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the lentils are soft. Strain the lentils to remove excess water and set aside to cool.
- Heat 2 teaspoons of coconut oil in a sauté pan and sauté the onions, pepers, and garlic until soft. Add the curry powder and stir to combine well. Remove from the heat and set aside.
- Put the lentils, walnuts, and rice in the bowl of a food processor and process until textured but not gooey. Transfer to a bowl and add the onion, pepper, garlic, and bread crumbs or oat flour, and salt. Stir well to combine.
- Heat the remaining oil in a skillet. Form six patties and brown them over medium heat. If the mixture is too sticky, wet your hands. If it’s too dry, add 1 tablespoon of water at a time until it’s the desired consistency.
- Wrap the mixture in lettuce leaves or serve on a bed of spinach/kale and top with slives of onion, avocado, and tomato.