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!