Lentil Burgers

Fire up the BBQ – it’s officially summer!


  • 3/4 cup red lentils, rinsed
  • 1 3/4 cups low-sodium vegetable broth or water
  • 2 teaspoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • Juice of 1/2 lemon
  • Kosher salt
  • 8 ounces fresh baby spinach
  • 2 large cloves garlic, minced
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup oats, blended into flour
  • 1/2 cup walnuts, toasted and finely chopped


  •  Bring the lentils and broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened
  • Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, black pepper to taste and cumin and stir until the spinach is wilted, about 3 minutes.
  • Add the spinach mixture, breadcrumbs, walnuts and a pinch of salt to the lentils and mix thoroughly. Cover and refrigerate for 1 hour. (optional but recommended!)
  • Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side.
  • Place the patties in the buns, top as desired, and serve.

Macros: P 21g – C 15g – F 2g

Fresh lettuce from the Limitless garden!



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