I've been having a slight obsession with lentils lately. This past summer was filled with lots of meat-heavy late night barbecues and I've been feeling the need to incorporate more plant based meals into my week and lentils are the perfect way to do it because they're high in protein and fiber, they're a great source of complex carbohydrates (the sugars in lentils are broken down more slowly so you'll have a less aggressive spike in blood sugar + insulin), and they're so affordable and easy to cook!
If you need more reasons to love lentils, they're also high in B vitamins and minerals such as magnesium, zinc, and potassium, all of which are crucial for your overall health! They're a great source of phytochemicals, which are plant-based compounds that help reduce inflammation and support your body's cell functioning. Their high fiber content is good for gut health and helps keep your eliminations regular. I could go on but I promised that I wouldn't become the food blogger who writes a full book before every recipe.
In addition to all the awesome benefits of lentils, this recipe is packed with vitamin-rich leafy greens, anti-inflammatory turmeric, and anti-oxidant rich onions and garlic. Plus it is DELICIOUS, freezes well, and can work for any meal of the day. Sometimes I have one or two of these for breakfast when I'm not in the mood for eggs. They go great on a salad or in a wrap too. The options are endless.
If you want video instructions on how to make these, I got you. Check out the reel on my instagram @laurenallennutrition.
1 cup cooked green lentils* (you can use red, yellow, or brown too)
1 cup almond flour
3 cloves garlic
1 tsp salt
1 1/2 tsp curry powder
pinch of chili pepper, optional
1 cup fresh spinach (you can also swap parsley or cilantro here)
1 egg (sub flax egg to make it egg-free)**
2 Tbsp olive oil
Combine lentils, almond flour, onion, garlic, and spices in a food processor fitted with an S blade. Pulse to combine.
Add spinach and egg and pulse until you get a smooth consistency.
Line a baking tray with parchment paper.
Use a 1/4 cup measuring cup (or cookie dough scooper for smaller patties) to make patties with a flat bottom.
Place tray in the freezer for 15-20 minutes. Don't skip this step!!! This is essential for the patties to hold their shape!
Preheat the oven to 200°C or 400°F. Bake patties for 30 minutes, or until tops are golden brown.
*To cook lentils place 1 cup of lentils in a pot with 3 cups boiling water. Cook for 15 minutes and drain.
**To make a flax egg, combine 1 Tbsp flax seeds with 3 Tbsp water. Let sit for 5 minutes.