Lentil Burgers with Yoghurt by Maya Nassar


(Makes four servings)

1 cup of lentils

1 spring thyme

2 cloves of garlic

1 pinch coriander

1 pinch nutmeg

1 pinch cumin

1 pinch cayenne pepper

1 egg

2 tbsp. flour

1 cup wholemeal breadcrumbs

1 red chili pepper

1 bay leaf

1 tbsp. olive oil

For the yoghurt dip:

2 spring onions

½ cup nonfat yoghurt

For the salad:

3 handfuls mixed lettuce

½ cup cherry tomatoes

1 cucumber

1 carrot


Preheat the oven to 220 degrees Celsius. Rinse lentils and cook in a lidded pan with the thyme spring and the bay leaf for 35 minutes until soft. Remove the lid and turn up the heat. Stir until the liquid has evaporated and the lentils disintegrate. Remove the thyme and bay leaf. Soften the breadcrumbs in warm water and add to lentil mixture. Heat the oil in a nonstick pan and fry the onion and garlic. Add to the lentils with parsley. Stir in sesame, chili, carrots, cumin, coriander and nutmeg. Add the egg and flour then mix everything together. Shape into 8 burgers and bake in the oven for 12 minutes. Mix the yoghurt with spring onions to make the dip. Serve with the yoghurt and salad.

Calories per serving: 270


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