I was raised as a vegetarian, but I don’t ever remember my Mom making lentil patties. I wonder why? These babies are absolutely delicious!!
I do remember her making an absolutely yummy lentil roast, but I’m not really thrilled with the ingredients, so I’ll be giving it a makeover very soon!
But seriously, did you know that one cup of cooked lentils has 18 grams of protein and a whopping 15 grams of fiber? Talk about nutritios!!!
The fiber in lentils is a soluble fiber, so they are also fabulous for those of us who are trying to lower and stabilize our blood sugar. Why is that you ask? Great question. The answer is that according to studies, the soluble fiber in the lentil actually traps the glucose in the carbohydrate, slowing digestion and thereby stabilizing blood sugar.
Lentils are also great for digestion and help you to be regular, helps with constipation and diarrhea. So, if you have IBS or any other inflammatory bowel disease, lentils may be a great choice for you.
As for the gas and bloating that lots of people complain about with beans. I have a secret trick for you.
Soaking. Yep, that’s right soaking. When you soak dry beans (and brown rice), it releases the anti-nutrients so you have better nutrient absorption, it makes them easier to digest and they cook more quickly.
So, for all of these reasons, plus the fact that dry lentils are extremely affordable, they are an awesome nutritious addition to your healthy eating lifestyle.
Delicious, healthy, protein packed vegetarian dish!
- 2 C cooked lentils
- 1/2 C almond flour
- 1/2 C onion (chopped fine)
- 3 Tbsp fresh cilantro (chopped fine)
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/2 C walnuts (chopped fine)
- 1 egg (slightly beaten)
- 4 Tbsp coconut oil (for frying)
For The Lentils
- Place 1 cup of dry lentils in a bowl, cover with 4-5 cups of water. Let soak 4 hours or overnight
- Drain water and rinse lentils well. Place in large saucepan. Add water to cover by 2 inches. Bring to a boil, then lower heat and simmer till tender (10-40 minutes)
- Drain any excess water
For The Patties
- Add lentils to a large mixing bowl
- Chop walnuts, onion and cilantro, add to bowl
- Lightly beat the egg, add to bowl
- Add seasonings and stir to combine
- Add almond flour and stir to completely combine
- Add 1/2 of mixture to food processor and blend until pasty
- Add back to mixing bowl and combine thoroughly
- Preheat skillet on medium heat. Add coconut oil. (only 1 TBSP at a time)
- Using about 1/4 cup, form patties and fry until browned, flip and continue to cook until browned. Approximately 3-4 minutes per side.
- Serve warm or cold.
These are a great burger replacement, so serve as you would a burger, but would also be great in a pita pocket with tzatziki sauce or even my delish Creamy Cucumber Ranch Dressing. Can be frozen as well. Place between layers of parchment paper. Freeze for up to 1 month.
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