Lentil Burgers Recipe! Today we are so excited to partner with our friend Jessica DeLuise! The Wellness Kitchenista, Jessica DeLuise, MHS, PA-C, CCMS, is a seasoned medical practitioner, culinary medicine specialist, TV-chef and wellness entrepreneur.
Growing up, I always soaked lentils overnight before cooking them. It was an old wives tale that soaking them in this way, and even adding a little baking soda to the water, helps soften the legumes and even may help digestion and reduce gas and bloating after eating.
For me, this process has always been something that I do when preparing lentils. The baking soda is basic (alkaline) so instead, I have been soaking my lentils in alkaline water from Tyent! I’m finding that I have a similar result in texture, taste, and digestion. I can’t wait to try more recipes using the Tyent water ❤
Here is how I make my favorite lentil burgers.
▪ 2 cups cooked lentils (1 ¼ cup dry -see below)
▪ 1 small onion, diced and sautéed
▪ 1 clove garlic, minced and sautéed
▪ 1 cup of any veggie you have on hand, diced and sautéed – I used carrots and bell peppers
▪ 1 cup of flour of choice (+ additional ½ cup as needed will depend on how moist your veggies are)
▪ ¼ cup fresh parsley, roughly chopped
▪ 1 tsp cumin
▪ 1 tsp favorite cooking oil (I used olive)
1. Soak lentils 4-6 hours in Alkaline #3 or overnight.
2. Rinse and add 2 cups of water and the lentils to a saucepot. Simmer for 15 minutes until tender.
3. Meanwhile, in a pan or skillet, add 1 tsp cooking oil and saute onions and veggies for 5-6 minutes on low heat.
4. Add garlic and saute in addition 2-3 minutes. Let cool until lentils are ready.
5. Drain excess water from the lentils and reserve.
6. Add all of the ingredients to the food processor or blender. If you do not have an electric device, you could use a handheld chopper or potato masher.
7. Mix all ingredients until the burgers begin to come together. If your burgers don’t begin to bind and are very watery, add a little more flour, 1 tbsp at a time. If your burgers are too dry and crumbly and don’t bind when you pinch the batter, add some of your lentil water, 1 tbsp at a time.
8. Form 4-6 patties and line your burgers up on a baking sheet that you have spread olive oil at the bottom of.
9. Bake at 375F for 18-20 minutes until burgers are done crispy on the outside, flipping once in the middle of the cooking time. The only ingredient that must cook is the egg.
10. Top with your favorite veggies, sauce, and enjoy!
This is not medical advice. Consult with your healthcare provider before making any changes to your dietary or supplement choices. This is a paid partnership with Tyent USA and Jessica DeLuise/ The Wellness Kitchenista.