Vegan and *gluten-free, they are bursting with savory flavors, hearty texture, and oodles of flavor!

I am totally obsessed with red lentils! I like all sorts of lentils, the red ones are to me the sweetest and the nuttiest, in my opinion.

Nutty and earthy in flavor, lentils have a high nutritional value that anyone can benefit from by incorporating this healthy legume into your diet. It makes them a wonderful source of protein for vegans.

They are also a good source of dietary fiber, which play an important role in lowering cholesterol, preventing heart disease, and are loaded with essential nutrients (including folic acid, vitamin B6, phosphorus, iron and zinc, among others).

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Very simple to make + they are extremely healthy!

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Entirely vegan and* gluten free, these patties are prepared with mushrooms, carrots, that are rich in beta-carotene, fiber, potassium, and antioxidants.sheetpan-nutrition-connections.jpg

This dish was absolutely delicious! A new favorite! I hope you’ll try this healthy, tasty, and nourishing recipe!

 

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Vegan Gluten Free Cumin Red Lentil Patty

Vegan Gluten Free Cumin Red Lentil Patty

Yield: 4

Author: Carol Aguirre
PREP TIME: 15 M
COOK TIME: 35 M
TOTAL TIME: 50 M
Vegan and *gluten-free, they are bursting with savory flavors, hearty texture, and oodles of flavor! Prepared with mushrooms, onions, garlic, and carrots, that are rich in beta-carotene; high in fiber, potassium, and antioxidants. I hope you’ll try this healthy, tasty, and nourishing recipe!

INGREDIENTS

  • 1 1/2 cups red lentils
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 medium carrots, finely chopped
  • 1/2 cup button mushrooms, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup plain, gluten free bread crumbs*** (if needed)
  • 3 flax or chia seed eggs
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground pepper

INSTRUCTIONS

  1. In a medium saucepan, add 2 1/2 cups of water over medium heat, allow to boil then add lentils, simmer until they are tender, about 10-15 minutes. Drain the lentils. Set aside.
  2. In a medium skillet, heat 2 tablespoons of the olive oil, add the onions and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots, mushrooms, and garlic; cook until the carrots begin to soften, about 10 minutes. Stir in the cumin and cayenne and remove from the heat.
  3. Mix in the lentils, bread crumbs, the flax eggs, salt and pepper. Use a spoon scoop mixture into approximately sixteen 1/4-cup burgers.
  4. Preheat the broiler to HI.
  5. Line a baking sheet, add the patties. Broil until golden, about 15 minutes.
  6. Serve with a hamburger bun and your favorite toppings. I added cashew cheese and some greens, topped with oil/vinegar and salt & pepper. Delicious!

Carol Aguirre MS, RD/LDN