Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tsp olive oil

  3. 1 onion, finely chopped

  4. 1 tsp ground cumin

  5. 2 cups cooked brown lentils

  6. 1/2 cup (35g) fresh wholemeal breadcrumbs

  7. 2 tsp soy sauce

  8. Salt & freshly ground pepper

  9. 4 wholemeal bread rolls, halved

  10. 1 small avocado

  11. Mixed salad leaves

  12. 2 medium beetroot bulbs, peeled, coarsely grated

  13. 2 carrots, peeled, coarsely grated

  14. sauce

  15. 1/3 cup (95g) tahini

  16. 2 tbs fresh lemon juice

  17. 1 garlic clove, crushed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Line a baking tray with non-stick paper. Heat oil in a pan over medium heat. Cook onion and garlic for 3 mins until soft. Add cumin, cook for 30 secs. Remove from heat.

  2. Place onion mixture, cooked lentils, breadcrumbs and soy sauce in a bowl. Season. Use clean hands to combine, mushing the lentils slightly so they will bind. Divide into four portions. Shape into patties. Place on tray. Cook for 30 mins, turn halfway through cooking.

  3. Meanwhile, combine tahini, lemon juice, garlic and 2 tbs water until smooth.

  4. Toast rolls then spread with avocado. Top with mixed leaves, grated beetroot and carrot, lentil burger, some tahini sauce and the bun lid.


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