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  • Home
  • Wellbeing Programs
    • Our Trainers
      • Nutritionist - Lindy Cook
      • Mindfulness & Yoga Teacher - Lisa Moor
      • Yoga Teacher - Kate Cahill
      • Counsellor - Sally Sant
    • FAQ
    • Nutrition Talks
      • Why Quit Sugar
      • Busting Food Myths
      • Plant Based Diet - The Low Down
      • Brain Food
      • Detox for Mind & Body Workshop
      • Heart Health
      • Fatigue Workshop
      • Superfoods for Health Cooking Workshop
      • Nutrition for Life Workshop
      • Men's Health Workshop
      • Sleep & Stress Workshop
      • Lunch Box Legends - How to Pack A Nutritious & Zero Waste Lunch
    • Yoga Workshops
      • Bite Size Yoga & Nutrition Workshop
    • Meditation & Mindfulness Workshops
    • Personal Sustainability Workshop
    • Tai Chi and Qigong
    • School Programs
  • EAP Service
  • Our Clients
  • Blog
  • Recipes
    • Breakfasts
      • Morning Buckwheat
      • Rice Porridge with Apples
      • Chia and Apple Porridge
      • Scrambled Eggs & Greens
    • Herbal Teas
    • Green Smoothies
    • Mango and Raspberry Smoothie
    • Green Smoothie Sunrise
    • Lee Holmes' Green Renewal Juice
    • Emma Sutherland's Power Smoothie
    • Green 'Zing' Smoothie
    • Salads
      • Beet Salad with Fennel and Mint
      • Big Summer Salad Mix
      • Crunchy Walnut Coleslaw
      • Easy Asian Quinoa Slaw
      • Grated Daikon Salad
      • Quinoa Salad
      • Tricolour Salad with Creamy Raspberry Dressing
    • Soup
    • Leafy Greens
      • Rainbow Stir Fry
      • Apple Choy Slaw
      • Steamed Kale
      • Swiss Chard and Tofu
      • Basic Blanched Greens
      • Bok Choy Stir Fry
    • Sea Vegetables
      • Nori Ginger Scramble
      • Quick Nori Soup
      • Seaweed Salad
    • Other Vegetables
      • Stewed Eggplant
      • Aloo Gobi
      • Zesty Par Boiled Asparagus
    • Grains
      • Brown Basmati Pilaf
      • Spring Out Quinoa
      • Sunny Buckwheat
      • Very Russian Buckwheat
    • Tofu & Tempeh
      • Marinated Baked Tofu
      • Tasty Tempeh Sandwich
      • Tempeh Reuben Sandwich
    • Lentil Burgers
    • Savoury Snacks
      • Ball-o-Nuts
      • Best Ever Zucchini Hummus
      • Mixed Spicy Nuts
      • Veggie Muffins
    • Desserts
      • Chocolate Chia Seed Pudding
      • Coconut Date Cookies
      • Creamy Fruit Pudding
      • Hot Cross Muffins
      • Melon, Avocado & Figs
      • Rice Pudding
      • Raw Xmas (or anytime) Pudding
      • Raw Cacao Slice
      • Raw Protein Bliss Balls
    • Sauces & Dressings
      • Cashew Cream - Sweet or Sour
      • Spinach Pesto
      • Vegan Caeser Dressing
  • Contact Us

Lentil Burgers



Prep time: 10 minutes

Cooking time: 60 minutes

Yields: 8 people

Ingredients: 

3 cups water
2 cups lentils
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup fresh coriander, finely chopped
2 tablespoons tamari soy sauce
1 tablespoon umeboshi vinegar 

Directions: 
  1. Boil water.
  2. Add lentils, reduce heat to simmer and cook uncovered for 40 minutes until lentils become soft and lose their shape.
  3. While lentils are cooking, sauté onion and garlic in olive oil for 10 minutes.
  4. Add garlic and continue sautéing another 5 minutes.
  5. Remove from heat and set aside with remaining ingredients.
  6. Preheat the oven to 400 degrees.
  7. When the lentils are finished, transfer to large mixing bowl and cool in freezer for 10 minutes.
  8. Remove from freezer and add all other ingredients and mix well.

  9. Form into patties, 4 inches in diameter and 3/4-inch thick.
  10. Place patties on a lightly oiled cookie sheet and cook 10-15 minutes in the oven.


Source: Institute of Integrative Nutrition New York

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