Today I’m so excited to share a recipe for a delicious sprouted green lentil burger from my brand new ebook Gluten-Free Vegetarian!
Today I’m so excited to share a recipe for a delicious sprouted green lentil burger from my brand new ebook Gluten-Free Vegetarian! This veggie burger is a great easy lunch to make. I’ll sometimes make a big batch and refrigerate or freeze some of the patties to have for easily accessible, healthy lunches during the week.
I explain in my ebook Gluten-Free Vegetarian why it’s important to sprout grains and legumes like lentils:
Sprouting is a process that germinates grains, seeds or legumes which in turn makes them more easily digested and produces additional vitamins and minerals including vitamin C, vitamin B and Carotene. Another benefit to sprouting and soaking is the resulting decrease in phytic acid. Phytic acid is an enzyme inhibitor, which means that it blocks the absorption of vitamins and minerals and can also cause poor digestion and an unhealthy gut. This may explain why many people feel bloated, gassy or intolerant of beans and grains.”
-From Gluten-Free Vegetarian
My new book Gluten-Free Vegetarian is a must-have for anyone who wants to avoid processed foods, learn about traditional food preparation and make their own meals from scratch. Gluten-Free Vegetarian features over 120 pages of gluten-free, soy-free real food recipes that anyone will enjoy!
Have you tried this Sprouted Green Lentil Burger? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.
A delicious, healthy and easy burger made with sprouted green lentils.
- 2 1/2 cups sprouted french or small green lentils
- 1/4 cup tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp salt and pepper
- 1/2 tsp sage
- 1/2 tsp cumin
- 1 tsp coconut flour
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Make sure you sprout the lentils 3 days prior as it takes lentils about 3 days to sprout.
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Combine all ingredients in a food processor. This will chop up the crunchy sprouted lentils and mix all the ingredients together.
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Heat about 1-2 tbsp ghee, butter or oil in a skillet. Form about 1/4 to 1/3 cup of the mixture into balls, then flatten into a burger shape. These burger should be a little thinner than regular burgers.
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Cook for several minutes on each side. Each side should be golden brown. Don't forget to check out my ebook Gluten-Free Vegetarian! It contains this recipe and many other new recipes!
This recipe is part of my NEW ebook Gluten-Free Vegetarian. It features over 120 pages of gluten-free, soy-free, meatless real food recipes along with tutorials and guides to help you make food from scratch so you can save money and be healthy!
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This was a great way to use up my extra sprouted lentils! Thanks for the recipe. I ended up baking them at 425 for 15 minutes on both sides on a silicone mat instead of pan frying them and they still turned out really well
These look great! But one question: Is the 2 1/2 cups of lentils before or after sprouting? I’ve read lentils greatly expand when sprouted, so if the measurement is after, do I start with less than a cup of dried lentils? Thanks! 🙂
After sprouted is for the 1.5 cup measurment