Lentils (dry): 60g (1/3 cup), Spinach: 100g (3 cups, fresh), Onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Carrot: 50g (1 small, grated), Oats (rolled): 30g (1/4 cup), Flaxseed (ground): 10g (1 tbsp), Water: 30ml (2 tbsp), Cumin: 2g (1/2 tsp), Smoked paprika: 2g (1/2 tsp), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Fresh parsley: 5g (1 tbsp, chopped), Mixed greens: 30g (1 cup), Cherry tomatoes: 50g (3-4 small, halved), Salt and Black pepper: to taste
1. Rinse 60g dry lentils and cook in 180ml water with a pinch of salt for 20-25 minutes until tender but not mushy. Drain and let cool. 2. In a small bowl, mix 10g ground flaxseed with 30ml water. Let sit for 5 minutes to form a gel. 3. In a skillet, heat 5ml olive oil over medium heat. 4. Add 50g diced onion and cook until translucent, about 3 minutes. 5. Add 6g minced garlic and cook for 30 seconds. 6. Add 100g spinach and cook until wilted, about 2-3 minutes. 7. In a food processor, pulse the cooked lentils, spinach mixture, 50g grated carrot, 30g oats, the flaxseed gel, 2g cumin, 2g smoked paprika, a pinch of salt, and black pepper until combined but still chunky. 8. Form the mixture into 4 patties. 9. Heat 5ml olive oil in a skillet over medium heat. 10. Cook the patties for 4-5 minutes per side until golden and crispy. 11. Serve on a bed of 30g mixed greens with 50g halved cherry tomatoes, drizzled with 5ml lemon juice and garnished with 5g chopped parsley.
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