How’s this for a magic trick? I will turn this curried lentil soup into a veggie burger before your eyes…
I started out by making this curried lentil soup…
It was similar to this one but there were many more vegetables in there, including zucchini, eggplant, and peppers-and a homemade tomato sauce in there too. And some barley added when the lentils were added. It’s a very similar method though, everything added then brought to a boil, then simmered for an hour or so. (Recipe is below).
This one was so hearty though with the addition of the barley- mmm. Great with some fresh basil on top as well!
Okay here comes the magic…
Strain some of the soup. Get rid of as much broth as you can.
Add some walnuts- fresh from your backyard walnut tree of course ;).
Also, some peanut flour from Trader Joe’s. Oh wow- I have to do a whole separate post on this stuff. This stuff will change your life. In the case of this soup turned veggie burger, it works to thicken the broth/eliminate some liquid.
Also oats help to absorb any excess moisture as well.
Put all that in a food processor.
Bake for about 15 minutes, flip, and bake 10 more at 375 degrees.
These got super crunchy and they are so so flavorful. I call them Power Burgers. I mean, they are a complete meal with veggies and protein and fiber—and filling too! After they sit in the fridge for a day or night, they really set up and you can eat them like a cookie!
Voila! Hope you enjoyed the trick. Here’s a recipe for you.
Curried Lentil Soup
- 3 cloves minced garlic
- 1 medium yellow onion, diced
- 1 large or 3 small carrots, diced
- Any veggies you want (eggplant, peppers, zucchini work well), diced
- 1 cup lentils (I used red, but any work)
- 1/2 cup barley (optional, but recommended) (can also use brown rice, farro, wheat berries…)
- 1 cup tomato sauce
- 5 cups water
- salt, pepper, olive oil (as usual, to taste)
- 1 Tbs Curry powder
- 1 Tsp Cumin
- 1/2 Tsp Turmeric
- Handful of basil leaves for garnish
Method: Add onions, garlic, and carrots to big pot over medium heat with olive oil, salt, and pepper. After about 3 minutes, add your other vegetables. Let cook for about 3 more minutes, then add your barley and lentils. Coat in your vegetables, then add your tomato sauce, water, and spices. Give it a stir, bring to a boil, then cover it and let it simmer for about an hour. Taste it after an hour and make sure lentils are cooked through. Garnish with basil.
Curried Lentil Power Burgers
- 2 cups strained curried lentil soup (above)
- 2 Tbs peanut flour
- 1/2 cup walnuts (almonds would work as well)
- 1/2 cup rolled oats
Method: Preheat oven to 375. Place all ingredients in food processor and process until smooth. Form into burger- shapes and place on greased baking sheet. Bake for 15 minutes, flip, then bake for 10 more minutes or until crispy. **Note, they are cooked, so just focus on getting the burgers to your desired crispiness.**
I hope you make these, I really really do. This is one of my better creations. PLUS it’s a soup AND burgers in ONE!