Simply delicious and super filling recipe.
½ cup dry green lentils
¾ cup barley
1 ½ cups water (for soaking and cooking)
2 tablespoons cooking oil
2 teaspoons sea salt
2 teaspoons cumin powder
½ teaspoon black pepper
¼ teaspoon smoked paprika
½ bulb medium-sized fennel
1/4 teaspoon cayenne pepper
2 celery stalks
1 medium beetroot
1 cup oats
2 tablespoons coconut aminos
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1 teaspoon apple cider vinegar OR lemon juice
2 tablespoons fresh chopped parsley
Soak the lentils and barley separately in water for at least an hour before cooking.
Bring the barley and water to a simmer, and cook for 25 minutes, then add the lentils and cook an additional 20 minutes or until tender.
Drain, rinse under cool water, and set aside.
In a pan, heat the oil and add the spices (salt, pepper, cumin, smoked paprika, and cayenne) until the aroma lifts, add finely chopped fennel and sauté for 2-3 mins.
Remove from heat and set aside.
Roughly chop the beets and celery. In a food processor, add the chopped vegetables, spiced oil with fennel, coconut aminos sauce, nutritional yeast, parsley, and lemon juice/apple cider vinegar.
Pulse a few times until medium chopped.
Add the oats, cooled lentils, barley, and the flaxseed.
Pulse until it is combined and sticks together but isn’t pulverized.
Preheat the oven to 180C, line a baking sheet with parchment paper.
Form into patties about ¾-inch thick, and 3 ½–4 inches in diameter.
This recipe should make about 6–8.
Roast the “burgers” in the oven for 15-20 min on one side, then flip them over and keep in the oven for another 5-10 mins.
You can also pan fry them by lightly greasing the pan with sunflower oil.
Cook the lentil patties for about 10 minutes on each side, 20 minutes total.
Serve with bread, a salad wrap or even crumbled up with roasted or grilled veggies for a grilled veggie bowl. Enjoy!