Lentil Burger Bowl
Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
For Garlic Mayo Sauce
For Red Lentil Patties
- In a medium saucepan, heat one tablespoon of olive oil and cook the chopped onions until slightly golden. Add the carrots, cover with water, and cover and cook until tender. Strain the water from the carrots & onions and set aside.
- To cook the lentils, cover with two cups of water and cook until tender, about 20-25 minutes. If needed, add more water to keep the lentils covered. Set aside. Preheat the oven to 200°C. Line a large baking sheet with baking paper.
- Add the onions, carrots, cooked lentils, rolled oats, garlic, lemon juice and olive oil to a food processor. Season with paprika, cumin, salt and black pepper. Pulse until the mixture is chunky and all ingredients are mixed. Transfer the mixture to a large mixing bowl and add the chives and coriander. Mix well. The mixture should be damp but able to hold its shape. If not, add more oats.
- Form the mixture into patties, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 8-10 patties.
- Bake the patties for 20-25 minutes, or until golden brown.
- Remove from the oven and leave to cool.
- For the garlic-mayo sauce: add all ingredients to a bowl and mix to combine.
- To serve, place 2 patties on the plate and serve with a side of salad ingredients such as grated beetroots, cherry tomatoes, carrot sticks, ½ avo and shredded red cabbage and some leaves. Finish off by drizzling with the garlic-mayo sauce.