Spiced Lentil Burgers with Tahini Slaw (Vegan)

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 3/4 cups cooked green lentils (from dried or 1, 15-oz. can of drained and rinsed lentils)

2 Tbsp. tomato paste

3/4 tsp. kosher salt

3/4 tsp. smoked paprika

3/4 tsp. ground cumin

1/2 tsp. granulated garlic

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 cup finely grated carrots

2 Tbsp. chopped fresh parsley

2 to 3 Tbsp. oat flour

2 to 3 Tbsp. extra-virgin olive oil for cooking

4 buns or wraps

1 large ripe avocado, thinly sliced

Juice of 1 lemon

2 Tbsp. tahini

1 tsp. granulated sugar

1/4 tsp. kosher salt

2 cups shredded red cabbage

1/2 cup shredded (or matchstick) carrots

1/4 cup chopped fresh parsley

Directions

Place 1 1/4 cups of the lentils, tomato paste, and spices (smoked paprika through black pepper) in a large bowl. Use the bottom of a measuring cup or a potato masher to very thoroughly mash. (You can also blend in the food processor.)Stir in remaining 1/2 cup whole lentils, along with carrots, parsley, and 2 Tbsp. oat flour. Mix until the mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add an additional 1 Tbsp. oat flour, if needed. Form into 4 patties about ¾" thick.

Prepare slaw by combining lemon juice, tahini, sugar, and salt in a medium mixing bowl; whisk until smooth. Add cabbage, carrots, and parsley; mix well to coat. Set aside.

Heat oil in a large skillet over medium heat. Cook lentil patties until deeply browned and crisp on bottom side, about 3 minutes. Carefully turn and repeat on the other side.

Serve burgers on toasted buns with Tahini Slaw, sliced avocado, and your condiments of choice (I love adding a little hummus or yogurt dip.)

Nutrition

• Serving Size: 1 burger with slaw
• Calories: 356 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Sodium: 745 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 12 g
• Total Sugars: 10 g
• Protein: 15 g