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 medium, grated), Oats (rolled): 30g (1/3 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 (1/4 cup, halved), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
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, 1g salt, and 1g 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.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
