NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

1 large egg

1.5 tbsp hemp hearts

2 tbsp oat flour

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

0.25 cup shredded carrots

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp olive oil

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until the dressing is smooth.

• 2

  Toss the shredded cabbage and carrots with the yogurt dressing to create the slaw, then set it aside in the refrigerator to chill.

• 3

  In a separate mixing bowl, mash the cooked lentils with a fork until roughly half of them are broken down into a thick paste.

• 4

  Stir in the egg, hemp hearts, oat flour, cumin, smoked paprika, garlic powder, sea salt, and black pepper until the mixture is well combined.

• 5

  Form the lentil mixture into two even, thick patties.

• 6

  Heat the olive oil in a non-stick skillet over medium heat.

• 7

  Cook the patties for 4-5 minutes per side until they are golden brown and have developed a crispy exterior.

• 8

  Serve the hot lentil burgers immediately, topped with a generous portion of the chilled zesty slaw.