Easy Vegan Lentil “Burgers” March 30, 2010

And so the love affair with lentils continues.  I wanted something to compliment my other half’s MEAT night BBQ, seeing as it was an even 50/50 split for the veggies and the carnivores.  I’ve made a bunch of meatless burgers (or patties if you’re offended by that term), and it’s always a challenge to get them to stay in one piece and not crumble apart.  Well my dears, this worked beautifully!  I just modified a few of the usual methods/ingredients, and what resulted was a hearty, tasty and totally vegan lentil burg that I’ve been enjoying for 2 days now (yes, made a HUGE batch).  Anyhoodle, give these ones a go, and serve ’em with your FAVE sauces … and say HELLO to BBQ season!!!





1 cup dry red lentils
1 cup water
1 cup stock
½ tsp salt
1 Tbsp olive oil
1 small onion, diced
2 garlic gloves, minced
1 medium carrot or zucchini, diced
3 tbsp tomato sauce
½ tsp pepper
1 tsp curry OR chili powder (or any other spice you’d like)

Meal: ¾ cup bread crumbs OR rolled oats OR ground almonds mixed with nutritional yeast – finely ground

extra meal (about 2-3 tbsp)





1) Sauté the onion, garlic and zucchini (or carrots) in oil until soft, about 5 minutes.

2) Place the lentils, stock, water, tomato sauce, spices and salt in with onion/garlic, bring to a boil, lower heat, cover, and simmer for about 30-45 minutes, until water is nearly gone and lentils are very soft.

3) Stir in additional salt and pepper (per taste) and allow lentil mixture to cool (about 30 min) then mix in the ground “meal” of your choice.

4) Place additional “meal” in a small dish; form lentil mixture into “burgers” and coat with crumbs on all sides.

5) Cook and serve with zesty sauce (I used a delish vegan hemp mayonnaise by BFF made for me) Cooking options:
(A) In a frying pan, heat a bit of oil (do not use olive oil), place burgers on top and fry until brown (about 2 minutes per side).
(B) In a 400ºF oven, bake the burgers on a greased baking sheet until light brown (about 15 minutes total), flipping once mid-way through.


Note – these store really well for up to a week!


Cauliflower Dahl January 20, 2008

Indian food is often a treat, as it’s mainly perceived as being super high in fats/carbs/sodium. So excuse me for being super excited about a really low fat and highly tasty version of cauliflower dal (PS: dal = red lentils). Most supermarkets now adays have many of the spices you’ll need, however if not you may need to make a trip to your local Indian grocer or Little India, if you’re lucky like me. It may seem like a lot of steps involved, but it’s actually quite easy to make, with minimal ingredients.

1 1/2 cups masoor dahl or red lentils
4 cups water
1 tsp turmeric
1/2 tsp salt
1/8 tsp canola oil (or cooking spray)
1 tbsp panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 tsp red pepper flakes
1 tsp ginger paste (or 1 tsp minced ginger)
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets
1/2 cup water

1. Pick over and rinse the lentils and add them to a pot with the water and turmeric.
2. Bring to a boil and reduce heat to low.
3. Simmer until the dal is tender, about 20 to 35 minutes.
4. When done, add salt and set aside.
5. While the dal is cooking, chop and cook the vegetables – heat a large, deep skillet, and add the canola oil and shake it to spread it around.
6. Add panch phoran and stir.
7. When seeds begin to pop, add the onion, garlic, pepper flakes, and ginger paste (stir and cook until the onion softens, about 2-3 minutes).
8. Add the tomatoes, cauliflower, and water, and stir.
9. Cover and cook until the cauliflower is just tender, about 10 minutes.
11. When the dal and cauliflower are both done, add the dal to the cauliflower mixture and stir well (you might want to take a quick taste to see if the seasoning is sufficient; add more salt if needed).
12. Simmer gently for about 10 minutes to allow flavors to blend.
13. Serve hot (with or over basmatti rice is best).