Yoga, Health, and Wellness Articles + Recipes

Two almost empty packets inspired this recipe. From the name of the recipe, you can already guess what they were. Yes, you are correct – red lentils and quinoa. Both of these are always favorites in my house, so that they would have been used soon anyway, but since there are never too many plant-based burger recipes, I figured if those two together would make sense. They did. The patties are simple to make, and they hold together without adding any flour, so the recipe is also naturally gluten-free. To serve, this time, I made a very simple salad of baby spinach and cherry tomatoes and topped the patties with mashed avocado, green onions, and jalapeno. If you fancy a bigger meal, these patties also work exceptionally well in a burger bun or with a side of rice. Oh, and I have made the same recipe as a snack. If you wish to serve these as a snack, I recommend making them 3-4 times smaller, so they would be bite-sized and hold together nicely.