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Nutrition Facts
Serving Size 1 burgers 134g Recipe makes 8 burgers)
Calories 176
Calories from Fat 26		(15%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 353mg		14%
Potassium 318mg		9%
Total Carbohydrate 28.5g		9%
	Dietary Fiber 8.9g	35%
	Sugars 1.9g
Protein 9.2g		18%
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Vegan Lentil Burgers

Recipe #224363 | 1¼ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Bunny Erica
Apr 23, 2007

Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

8 -10 burgers (change servings and units)

Ingredients

1 cup dry lentils, well rinsed
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1/2 medium onion, diced
1 carrot, diced
1 teaspoon pepper
1 tablespoon soy sauce
3/4 cup rolled oat, finely ground
3/4 cup breadcrumbs

Directions

1
Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
2
Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
3
In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
4
While still warm form the mixture into patties, it will make 8-10 burgers.
5
Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

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Browse similar recipes by category

Main Ingredient > Beans > Lentils
Preparation > Time to Make > < 4 hours
Preparation > Inexpensive
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Chef #413009

On Aug 21, 2007

This is great. My 15 year old daughter is a vegetarian and I was on the lookout for something for her. I had all ingredients on hand which is nice. Personal preference-2T soy sauce, less pepper. Also lentils cooked in about 30 minutes. Watch them! Oats ground great in food processer. Fried one minute per side in olive/canola mix. Better than I ever imagined it would be!

1 person found this review helpful

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From: Dominick & Amanda

On Jan 7, 2009

Loved them! These were easy and delicious. Some of the best homemade veggie burgers we've made! They held together really well. I used Italian seasoned breadcrumbs which I think added a nice flavor. Dominick mentioned what a nice presentation these burgers made. We got 8 good sized patties out of the batch so we froze some of them to use at a later date. Thanks so much for posting!

1 person found this review helpful

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From: Elmotoo

On Sep 11, 2007

Do be sure to stop cooking the lentils before all the water is gone or they'll be a bit dry & the oats/breadcrumbs need the liquid. The carrots took closer to 10 minutes to soften. But they were fabulous & everyone enjoyed them. Thank you! MAde for PAC Fall '07.

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