Since I now work full-time, I try to prepare some easy food items that I can take with me for lunch and/or eat for a quick dinner when I just don’t feel like cooking. You will find out that I am a big fan of pattied beans and legumes. They freeze well and are usually packed with protein!
Start by prepping the lentils:
Place 1/2 C. Uncooked French green lentils in 1 C. water in a saucepan. Bring to a boil then simmer 20-30 minutes until water is evaporated and lentils are cooked.
In the meantime, prepare the rest of the ingredients for the patties:
Chop about 4 greens onions and sauté on the stove in a little olive or coconut oil until they begin to brown.
Add 2 cloves minced garlic and 1 C. roughly chopped walnuts, 2 t. smoked paprika and 1 t. ground cumin to onions. Toast for 1-2 minutes.
Add 2 C. grated beets. I used LoveBeets. At our house, we use them for many things. They are already cooked, so super easy for a snack or a salad topping. You can roast fresh beets if you so desire 🙂 The beets are easy to grate in a food processor. If you don’t have that, just chop them up as finely as possible with a knife!
Let the beets cook down 5-10 minutes to let some of their juices evaporate. Combine the beets with the lentils (They are probably finished by now). Add 1 egg, 1 t. sea salt and 3/4 C. oats.
Separate out 1/2 of the mixture and use a food processor or immersion blender to lightly blend the ingredients. When you are finished, add the separated mixtures back together.
Chill in the refrigerator about 20 minutes and preheat the oven to 400 degrees.
When the mixture is done chilling, form patties in the size of your choice and place on a parchment paper-lined cookie sheet. Cook in the oven for 10 minutes and then flip the patties. Be gentle when flipping, as they easily fall apart. Bake the opposite side for another ten minutes and enjoy!
You can serve these however you choose! On a salad, with some grilled vegetables, on a bun like a good-old hamburger, or like I did, with a side of quinoa and spicy-yogurt dip. Yum!
*Spicy yogurt dip: Plain yogurt with sriracha in the ratios of your choosing. Spice it up to your liking! My sister-in-law starting making this recently and it goes well with many dishes.
Full Ingredient List:
1/2 C. uncooked French green lentils
4 Green Onions, chopped
2 cloves garlic, minced
2 t. smoked paprika
1 t. cumin
1 C. chopped walnuts
2 C. grated beets
1 t. sea salt
3/4 C. oats