Lentil and Spinach Burgers

These burgers are another one of my fave meals. The combination of lentils and spinach are perfect, as they make a complete protein, they go with pretty much anything and of course they are super tasty!

I have tried to do a healthy take on the classic burger - spinach is full of vitamin C, as well as anti-cancer carotenoids, while lentils help to lower cholesterol and contain high levels of magnesium which is amazing for your heart. Better than the 29g fat Big Mac Burger don't you think?!

I have served my Lentil and Spinach Burger with kale, tomato, avocado, and mixed sweet potato and white potato wedges, but you can put it with whatever you like!

Makes around 6 burgers.

Takes just over 30 minutes.

Ingredients

• 1 onion
• 2 garlic cloves
• olive oil, to fry
• 1 cup red lentils
• 2 handfuls baby spinach
• 500ml veggie stock
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 cup plain flour
• salt and pepper, to taste

Method

• Start by finely chopping the onion and garlic, and frying in a saucepan until soft.
• Add the lentils, followed by the veggie stock, and bring to the boil.
• Next add the cumin and coriander, and once stirred, leave to simmer for about 15 minutes, or until the lentils begin to go soft and translucent around the edges. Add more hot water if the mixture begins to stick to the pan.
• Mix in the baby spinach, and stir until it wilts.
• Turn off the heat, and leave to cool for 5 minutes.
• Once cooled slightly, add the plain flour bit by bit, until the mixture starts to firm and stick together.
• Form this mixture into patties, and fry in a shallow pan for about 3 minutes on each side, and you're ready to serve the burgers as you please!

Carrot, Kale and Coriander Soup

I love soups! They are so simple, full of goodness, and you can pretty much put anything in them and they work!

This is obviously my take on a very classic soup; I love kale - it's full of iron, calcium and vitamin C, and I find that it goes well with everything, including this fab soup. 

I have a hand blender which is so useful for soups, as well as hummus and pesto, but I used to hate it as a student when I read great recipes that required ridiculous equipment! So this magical mix could be eaten as a broth too.

So here is the recipe! It serves 2, and I topped mine with fresh coriander and chia seeds and had it with my fave avocado on toast.

Ingredients

• 1.5 large carrots
• 1 onion
• 1 large garlic clove
• 500ml veggie stock
• 2 large handfuls of kale
• 1/2 tsp ground coriander
• 1 handful fresh coriander
• splash extra virgin olive oil
• salt and pepper
• pinch chia seeds (optional)

Method

• So start by finely chopping the onion, carrots and garlic.
• Then lightly fry them in a hot pan with the oil for about 5 minutes, or until the onions begin to brown.
• Next add the stock and ground coriander, and bring to the boil.
• Add the kale, then leave to simmer for around 10 minutes, or until the carrots are soft.
• Turn off the heat, add the fresh coriander, salt and pepper, then whiz up with the hand blender until smooth.
• Spoon into a bowl, add a sprig of fresh coriander and the chia seeds, and you're done!