Red lentils are an excellent source of plant-based protein and fibre, making them them a suitable option for those looking to improve digestion, cardiovascular health, and lose excess weight.
This is an easy recipe, inspired by Ela Vegan, but with a few twists. It’s a vegan recipe, so the binder holding these patties together is chia seeds plus the liquid from the lentils, making it Metabolic Balance-friendly. If you are new to this whole foods nutrition program, all 4 phases promote a single protein source at each meal to reduce any metabolic waste. So, this recipe checks all the boxes!
Phase 2 of the MB program is an oil-free phase, so it might be best to bake these patties in the oven instead of frying them. An air fryer would be a great choice here, too. Here’s what you need:
Ingredients for the lentil patties:
3/4 C dry red lentils
1 C vegetable broth or water
1 small bell pepper(any colour), chopped
1/2 onion, chopped
1-2 garlic cloves, minced
3-4 Tbsp plant-based flour (rye, oat, almond, chickpea, or coconut)
1 Tbsp chia seeds
1/4-1/2 tsp each of paprika, parsley, chives, sea salt, red pepper flakes
Olive or coconut oil for frying
Rinse the lentils, add them to a small pot with the broth or water. Bring to a boil, reduce heat and cook until soft (about 15 mins). Set aside.
In a frying pan, warm oil on low to medium heat and lightly cook the pepper, garlic and onion until onions are translucent.
Add the cooked lentils, the cooked veggies, and the remaining ingredients to a food processor. I let the mixture cool slightly before pulsing. Pulse in the food processor a few times until all ingredients are mixed and minced a bit more.
Form into 5-6 patties and fry for apron 10 mins on each side, or until golden. The ingredients are already cooked, so this step is to add a little crunch and help keep them together.
Serve with yogurt (recipe below)
Ingredients for the Spicy Turmeric Yogurt
1/2 C plain coconut, soy, or almond yogurt
1/2 tsp ground turmeric
1 crack of black pepper
1/4 tsp cayenne pepper (or to taste)