Quinoa and Lentil Burgers


Maybe some of you will disagree, but I think sometimes the best burgers are veggie burgers.  With the right seasoning they can taste just like regular burgers.  And all the fiber in the quinoa and lentils you’re bound to stay fuller longer.  So same great taste with lasting health benefits, what’s not to like?


Quinoa and Lentil Burgers
1 c cooked lentils
1 c cooked quinoa
1/2 tsp onion powder
1/4 tsp garlic powder
3/4 tsp grill seasoning
1/4 tsp coriander
1/2 tsp paprika
1/4 tsp cumin
1/4 c flour
2 tsp cornstarch
buns (if not gluten free), lettuce, tomato for serving

Add all ingredients to a bowl and mix well.  Form into four patties then place in the refrigerator for 10 minutes.  Heat large skillet over medium high heat.  Cook patties for 5 minutes, then flip and cook for another 5 minutes.  Place on bun with lettuce and tomato and enjoy.


Red Lentil and Carrot Ginger Soup


As autumn continues to bring cool temperatures soup remains a great choice for lunch or dinner.  Maybe you have never heard of red lentils or you think I’m making it up, but I promise you they exist and are easily found in your local grocery store.  The lentils and carrots give this soup such a vibrant color that screams you’re eating something healthy. If you’re not dairy free I recommend a dollop of greek yogurt as garnish, or some pumpkin seeds if you want to be fancy.


Red Lentil and Carrot Ginger Soup
2 shallots, chopped
2 garlic cloves, minced
2 tsp ginger, minced
6 carrots, peeled and chopped
1/2 tsp red pepper flakes
1 1/2 tsp cumin
salt and pepper
1 1/2 c red lentils
7 c veggie or chicken broth

Heat olive oil in a large pot over medium heat.  Add shallots, garlic, ginger, carrots,red pepper flakes, cumin, salt and pepper.  Cook for 3 minutes, allowing spices to become fragrant.  Add lentils and broth.  Bring soup to a simmer and cook for 15 minutes.  Using an immersion blender pulse until completely smooth.  A food processor or blender can also be used, but allow soup to cool first then reheat once pureed.

Maple Baked Lentils


I love lentils, not even really sure why, but they are amazing.  I love to make them in soup, but I thought why not make them like beans and bake them with some maple syrup.  Doesn’t that just sound irresistible?  They were almost too pretty to eat.  Almost being the key word.

Food 031

Maple Baked Lentils
1 c onion, diced
2 garlic clove, minced
1 bay leaf
1/2 tsp dry mustard
1/8 tsp ground ginger
1 tbs molasses
2 tbs maple syrup
3 c chicken or veggie broth
1 c dry lentils
1/3 c breadcrumbs
2 tsp olive oil

Preheat the oven to 350 degrees.  Heat oil in a pot over medium heat.  Add onion, garlic, bay leaf, dry mustard, and ground ginger.  Season with salt and pepper to taste, cook for 3 minutes.  Add molasses, maple syrup, chicken broth and lentils.  Bring mixture to a boil, reduce to simmer and cook for 30 minutes.  Ladle lentils into baking dish, set aside.  In a small bowl add breadcrumbs with olive oil, stir to combine.  Top lentils with breadcrumb mixture.  Bake for 30 minutes.