Another staple recipe you can add your own twist to (Vegan, Gluten Free)
1 cup green lentils (soak in water for 1-12 hours if you have time)
1 cup red lentils
1 teaspoon good vegetable stock (can use other stock or marmite if needed)
1 onion (or 5-6 spring onions)
2 cloves garlic
1 cup green peas (frozen or dehydrated – petit pois are tastiest)
herbs and spices to your taste or availability – eg fresh herbs (1-3 tablespoons), soy sauce, curry powder, nutmeg, garam masala etc etc. (Think about which direction you want the flavour to go – European, Asian, Indian etc)
- Rinse the soaked green lentils (if you’ve soaked them). Cover them with about 2cm water in large pan and bring to the boil. Add stock. Simmer for 10-20 mins until just softening.
- Add red lentils to the pan, add more water if needed to keep a thick but stirrable consistency. Keep adding water and stir regularly. Cook another 10 mins (ish) until the red lentils are soft.
- In a separate pan, fry the onions and garlic until soft. (If using spring onions, just throw them in raw)
- Add the peas, onions and garlic, herbs and spices to the lentil mix and simmer until pretty thick. Taste and adjust seasoning as needed.
- Leave to cool. If still a little runny, add some wholemeal flour (1-2 tablespoons. To keep it gluten free use something like chickpea flour or brown rice flour), stir in and rest it for another 10-20 mins to thicken.
- Heat frying pan, dollop approx. 2 tablespoons of the mixture into pan per burger and cook gently until brown. Turn over with care and cook other side. Remove from pan and scoff!
You can add mushrooms, other beans, other veggies, nuts or seeds to this mix as desired. Chop mushrooms or nuts finely.
Freeze after cooking as patties and eat warm or cold, or freeze mixture and cook up when needed.