Preparation time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
These lentil burgers can be served cold with a salad or eaten warm with some steamed
- Wash lentils thoroughly until the water turns clear. Bring the lentils and stock to a boil in
a medium saucepan. Reduce the heat and simmer, uncovered, for 30 minutes. You
may need to add more water if needed.
- In the meanwhile, melt 1 tablespoon of coconut oil in a small skillet. Add the chopped
onion. Sautee onions until soft and golden, add the garlic. Stir for 1-2 minutes until
fragrant, not too brown.
- Then add the carrot and bell peppers and sauté over low heat, stirring frequently, until
they start to become tender.
- Once done, add the sautéed vegetables into the simmering lentils. Cover and simmer
over low heat until the water is completely absorbed and the lentils are tender. Be
careful the mixture does not burn. Remove from heat and let cool down completely to
- In a small bowl, combine the beaten eggs with the salt, black pepper, dried herbs,
sunflower seeds, and chopped walnuts.
- Pour the egg mixture into the bowl with vegetables and lentils and stir everything
- Slowly sprinkle in the sweet potato flour or chickpea flour and fold thoroughly into the
mixture. If the base appears to wet, just add a bit more flour as needed.
- I suggest, if time allows, refrigerate the paste for about 30 minutes as this helps to dry
out any excess moisture.
- Place breadcrumbs in a shallow bowl. Form approximately 8 – 10 equal patties with
your hands; keep them flat with rounded edges. Gently coat the patties on both sides in
- Warm up coconut oil over medium heat in a skillet. Once the oil is thoroughly heated,
cook the patties on each side for 5 – 6 minutes. Ensure they are cooked on the sides
- Optional: You can bake the patties instead. Preheat the oven to 180 °C. Coat a baking
sheet with sufficient coconut oil. Place patties on the baking sheet. Carefully flip each
one so that both sides are moistened with coconut oil. Bake until the breading is nicely
browned, for about 30 minutes. You can turn them over after about 15 minutes so they
- 200gm brown lentils
- 600ml organic vegetable broth or chicken broth
- 3 tbsp coconut oil
- 1 onion, diced
- 2 cloves or garlic, chopped
- 2 grated carrots
- 80g minced bell peppers
- 65gm chopped walnuts
- 65gm sunflower seeds
- 2 organic or free range eggs
- 50gm sweet potato flour or chickpea flour
- 1 tbsp fresh or dried oregano
- 1 tbsp fresh or dried thyme
- 100gm gluten free breadcrumbs
- 1 tsp Salt
- 1 tsp Black pepper
I recommend soaking the lentils for at least 6 hours before cooking. Also you can add some fresh cottage cheese in the mixture, just before allowing the mixture to cool down. The patties wild hold together better if they are not too thick. You can refrigerate the patties for 2 – 3 days before cooking.