Curried Lentil Cashew Burger
Prep 10 min
Cook 40 min
Ready in 50 min
Servings 6
Ingredients
1/2 cup Red lentils, raw (rinsed)
1 cup Water
3/4 cup Cashew nuts, salted (raw)
6 tsp Coconut oil
1 small White onion (chopped)
1 cup White mushrooms (chopped)
1 clove(s) Garlic (minced)
2 tsp Curry powder
3 tbsp Water
1/2 cup Rolled oats- Gluten Free (Old Fashioned)
6 leaf Lettuce, romaine (large)
DIRECTIONS
1. Combine 1 cup of water, lentils, and a dash of salt in a pot. Bring to a boil.
2. Reduce heat, cover partially and simmer 15-20 minutes, or until lentils are very tender.
3. Place in colander to drain any excess liquid, and set aside to cool.
4. Meanwhile, place cashews in a skillet and toast over medium-high heat for 4 minutes or until fragrant, and then set aside.
5. In the same skillet, saute onion over medium heat with 1 teaspoon of coconut oil until transparent.
6. Add mushrooms, garlic, curry powder, and 3 tablespoons water, and cook for 2 minutes. Remove from heat and set aside.
7. Place cashews and lentils in food processor and pulse until textured.
8. Transfer to a bowl, add mushroom mixture, and stir in old fashioned oats until mixed well.
9. Wet hands and form 6 burger patties from mixture.
10. Cook in remaining coconut oil, using it as needed, over medium heat for 4 minutes on each side or until brown and heated throughout.
11. Wrap in lettuce, add your favorite toppings, and enjoy!
TIPS/SUBSTITUTIONS
This is a great recipe to make extra of and freeze for later. Just form into individual patties, wrap, and freeze for up to thirty days.
You can also adjust the curry powder to suit your desired level of spice.
Recipe from: The Institute of Transformational Nutrition