Lentil Burgers with Tapenade Spread
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup Brown Lentils
- 2 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 stale Whole Wheat Bread
- 1 onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and minced)
- 3 Tbsps sunflower oil (divided)
- salt (to taste)
- 1 bunch parsley (finely chopped)
- 1 chili pepper (seeds removed; finely chopped)
- 1 carrot (grated)
- 2 Tbsps Sesame seeds
- 1 pinch ground Cumin
- 1 pinch ground cilantro
- 1 pinch ground Nutmeg
- 1 pinch cayenne pepper
- 1 egg
- 2 Tbsps Spelt flour
- For Sun-Dried Tomato Spread
- ¾ cup canned Tomato paste
- 1 Tbsp chopped, fresh Basil (rinsed)
- 2 Tbsps good-quality olive oil
- 1 tsp crushed garlic cloves
- 0.333 cup sun-dried tomatoes (packed in oil; drained)
- ¼ tsp salt
- ½ tsp white sugar
- ½ tsp Garlic salt
- In Addition
- 4 crusty Multi-grain roll (split and toasted)
- 1 Mozzarella (drained and sliced into 4 portions)
- fresh Basil (rinsed and dried)
- fresh Celery (rinsed and dried)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Rinse the lentils under running water. In a medium saucepan add 2 cups water, lentils, thyme sprig, and the bay leaf. Simmer over medium-high heat, covered, for 30 to 35 minutes, or until the lentils are soft.
2.
During the last five minutes remove the cover and heat vigorously, stirring continuously until all the liquid has evaporated and the lentils begin to disintegrate. Remove the thyme sprig and bay leaf.
3.
Preheat the oven to 425º F.
4.
Soften the whole wheat roll in warm water.
5.
Saute the onion and garlic in 1 tablespoon of sunflower oil and season with salt. Add the parsley and remove from heat.
6.
Squeeze the water from the roll and mix the roll with the lentils; add chili pepper, onion-garlic mixture, carrots, sesame seeds and herbs. Knead well to combine ingredients.
7.
Add the egg and spelt flour to the mixture and knead again until mixture can be easily formed. Divide into 4 equal generous portions and shape each portion into a patty.
8.
Brush with the remaining oil and bake in the oven for approximately 12 minutes until golden brown.
9.
For Sun-Dried Tomato Spread:
10.
In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving. May be stored in an airtight container in the refrigerator for up to 7 days.
11.
To Assemble:
12.
Spread sun-dried tomato puree on the cut side of the toasted bottom roll. Arrange the veggie burger on top of the tomato spread. Top with additional tomato spread, mozzarella cheese, and garnish with basil and celery leaves. Season to taste with salt and pepper.
13.
Serve with additional sun-dried tomato spread on the side.
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