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Red Lentil Burgers With Kale Pesto [Vegan]

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I have been working hard trying to perfect a recipe for a hearty, filling, and scrumptious vegan burger patty. While I totally enjoy being vegan, my boyfriend still needs constant persuasion that eating vegan food can bring all the pleasures a meat-eater enjoys. As per his request the burgers cannot be chewy or mushy. They also need to be crispy enough on the outside so we can pretend the patties were grilled. The patties should, of course, be super tasty so I can keep convincing my omnivorous boyfriend that being vegan is cool and delicious.

Red Lentil Burgers With Kale Pesto [Vegan]

This Recipe is :

Dairy FreeHigh ProteinVegan

Ingredients

For the Red Lentil Burgers:

  • 2 cups of dry red lentils (cooked in 4 cups of water with bay leaves and dashi seaweed to reduce gas)
  • 1 cup of raw almonds, pulsed into a rough meal
  • 1/2 cup of raw sunflower seeds
  • 1 carrot, shredded
  • 2 small potatoes, shredded
  • 1 tablespoon olive oil
  • 1 tablespoon chia seeds
  • 1/4 cup of water
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Black pepper to taste
  • 2 tablespoons soy sauce
  • 1-2 tbsp agave nectar

For the Kale Pesto:

  • 3-4 cups of kale, chopped
  • 4 tablespoons of agave nectar
  • 1/3 cup basil, dry
  • 1 teaspoon of dry oregano
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 cup of water

Preparation

To Make the Red Lentil Burgers:

Preheat the oven to 345° F. Line a baking sheet with parchment paper.

  1. Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
  2. Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
  3. Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
  4. Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
  5. Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
  6. Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.

To Make the Kale Pesto:

  1. Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
  2. If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.

Notes

We eat these patties as a post workout meal because of the high protein content found in lentils and chia seeds. The carrots and kale pesto take care of your vegetable servings while barley and potatoes provide the carbohydrates. The sunflower seeds take care of some amino acids as well as your healthy fats. This is a vegan meal that is delicious and complete. Kale pesto is raw and is packed with vitamins A, C, and K, as well as calcium. It is also relatively high in protein. Perfect for growing and maintaining muscles.

 

AUTHOR & RECIPE DETAILS


photo

Maria is a Science teacher, an environmentalist, and an aspiring vegan who loves all things healthy. Maria’s love for yoga and nature has finally pushed her to ditch the meat and live a healthy vegan lifestyle. When she is not busy relaying wisdom to a classroom full of teenage girls, Maria uses her blog Wayfaring Teacher as a place to inspire people to live a happy, healthy, and active life.


 

 



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6 comments on “Red Lentil Burgers With Kale Pesto [Vegan]”

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susan colledge
1 Years Ago

Red lentils burgers with Kale Pesto:
comment at end mentions "barley" yet no barley is listed in the recipe.


Reply
Nancy Beckham
2 Years Ago

Why on Earth do you not have a Print Friendly button on these recipes? I just wasted 5 sheets of paper to get a copy that should have taken one page. Please fix this.


Reply
Wayne Potash
3 Years Ago

Delish! Only had one potato so I grated it and an ONION and TWO carrots. Used canned beans because cooking the beans was not figured in the timeline. Trader Joe now has chia seeds. Baked at 350 Fahrenheit Loved the pesto too which stayed fresh for a week.


Reply
Ava
07 Oct 2014

Thanks for the info. I am planning to make this recipe this week.

Midge
3 Years Ago

I just came across this recipe. Wow, sounds yummy. Will have to try it. For the broth to cook the lentils with, did you mean kombu seaweed, not dashi seaweed?


Reply
nik
3 Years Ago

Kale pesto! I love lentil burgers and this is a perfect combo. The pesto will be great on pizza too and with pasta and mushrooms I think. Thanks for the recipe!


Reply
Cut `n Clean Greens
3 Years Ago

Love this! How simple, nutritious and perfectly easy! We're going to feature this on our Facebook page and link here so people can see how you did it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, spinach, escarole, dandelion and other super healthy green leafies. https://www.facebook.com/Cut.n.Clean.Greens --Your friendly farmers at Cut `n Clean Greens https://www.facebook.com/Cut.n.Clean.Greens


Reply
Maria Benoit: Blogger, Wayfaring Teacher
30 May 2012

Thank you :)



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