Two days before the flight back home to Israel, I wanted to prepare lunch, the fridge was sadly empty (I used this opportunity to clean it of course), I did not want to buy a lot of groceries, so they won’t get bad when we are away.
I did not know what to prepare. I made Dima falafel chicken, and as you probably know by now I’m not a big fan of meat or chicken.
I opened the pantry cabinet and saw a small bag of brown lentils. My friend, Varda had recently given me a carving for a Majadra (I will publish a recipe soon), but somehow I did not prepare it, and forgot about the lentils. Unlike other lentils as chickpeas, brown lentils cook relatively quickly and they are super healthy!
Brown lentils contain a high amount of protein compare to other lentils; they are rich in dietary fibers, contain antioxidants that help prevent heart diseases and cancer, and many other good stuff such as folic acid, potassium, zinc, magnesium, iron, and vitamin B1
I did not want to make a lentil soup, because as you probably know by now, we live in Phoenix Arizona, and it’s too damn hot in here- but I still wanted to make something quick and satisfying. So, I remembered the veggie burgers I had made from a sad beet I had in the fridge a while ago, and laughed to myself that I always prepare the most delicious dishes from leftovers.
So what did I have in the fridge? Frozen Broccoli (always a life saver), 2 dying carrots (honestly I thought at first to add them to the Turshi jar) and a red onion.
Ingredients
- 220 gr. of defrost broccoli (equivalent to about three cups)
- 1 red Onion
- 1/2 cup dry brown lentils / 1 cup of cooked brown lentils
- 1/4 cup of walnuts
- Salt to taste
- A spoonful of tahini
- A little oil for frying
Instructions
1
Soak the dried lentils in the water for about half an hour.
2
Cook the lentils for about 20 minutes in the water until softened.
3
Chop the onion, and grate the carrots.
4
Spray a pan with oil and fry the onion slightly. When it is wilted, add the carrots, fry for 5-7 minutes until the mixture is softened.
5
Place the cooked lentils, the broccoli, the nuts and the tahini in a bowl, and grind them with a food processor.
6
Add the carrots, the onions, the salt and mix well with the help of a tablespoon.
7
Take a baking pan, cover it with a baking sheet and form small burgers and put them on the baking sheet.
8
Put the baking dish in a pre-heated oven on 355 ℉ for about 25-30 minutes until they are brown.
Ingredients
- 220 gr. of defrost broccoli (equivalent to about three cups)
- 1 red Onion
- 1/2 cup dry brown lentils / 1 cup of cooked brown lentils
- 1/4 cup of walnuts
- Salt to taste
- A spoonful of tahini
- A little oil for frying
Instructions
1
Soak the dried lentils in the water for about half an hour.
2
Cook the lentils for about 20 minutes in the water until softened.
3
Chop the onion, and grate the carrots.
4
Spray a pan with oil and fry the onion slightly. When it is wilted, add the carrots, fry for 5-7 minutes until the mixture is softened.
5
Place the cooked lentils, the broccoli, the nuts and the tahini in a bowl, and grind them with a food processor.
6
Add the carrots, the onions, the salt and mix well with the help of a tablespoon.
7
Take a baking pan, cover it with a baking sheet and form small burgers and put them on the baking sheet.
8
Put the baking dish in a pre-heated oven on 355 ℉ for about 25-30 minutes until they are brown.
Bon Appetite!!
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