Prep 1 hr
Cook 20 mins
This recipe can also be made into a lentil loaf and served with mashed potatoes and vegan gravy. Served as burgers, they are also very good cold topped with ketchup and mayo.
- 1⁄2 cup French lentils, rinsed and drained
- 1 cup brown rice
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 medium red onion, chopped
- 2 red bell peppers, diced
- 1 teaspoon sea salt
- 1 teaspoon dried chipotle powder or 1 teaspoon chili powder
- breadcrumbs (optional) or white flour (optional)
- In a medium saucepan, bring 1 1/2 cups of water to a boil.
- Add the lentils, reduce the heat and cook until softened, about 15 minutes.
- Drain and set aside.
- Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
- Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
- Drain and set aside.
- In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
- Preheat oven to 350.
- In a large bowl, combine the lentils, rice and vegetables.
- Add the salt and pepper powder and mix well.
- Add a bit of bread crumbs or flour to hold the mixture together, if needed.
- Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
- Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.
Very good base recipe. I added some quiona, walnuts and pecans: raisins might work well too. The use of bread crumbs helped. Also I pulsed the finished mixture a few times in the food processor for better blending and hold ability. I also tried it backed in meat ball shapes and it worked well.
Good way to use left over rice and beans or peas.
This was very good. I used a little bit of cayenne pepper instead of chili powder. I also chopped up and added baked walnuts. Yum!
I made this recipe today, also found in the Candle Cafe Cookbook, and was pleased with the results. I had to add about 1/4 cup of flour to get them to stay together and will try with breadcrumbs next time. I did cook the lentils a bit longer (25 mins. in 2 cups of water) so they would have a mushier texture. This is an economical recipe and the burgers certainly are filling -- served them on burger buns topped with cheese, tomato, red onion, cucumber, avocado, mayo, mustard and ketchup.