Spiced red lentil burgers with potato wedges recipe
Created by The Tesco Recipes team
What a wholesome treat these lentil burgers are. Providing 2 of your 5-a-day plus fibre and protein, this is one plant-based family meal you'll want to make on repeat. The burgers don't skimp on taste either, with garlic, herbs and spices boosting flavour without added salt, topped with a quick red onion pickle. Yum!
See method- Serves 4
- Takes 50 mins
- 766 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 red onion, thinly sliced
- ½ lemon, juiced
- 250g red lentils, rinsed
- 3 large potatoes, cut into wedges
- 3 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, scrubbed and grated
- 1 courgette, trimmed and grated
- 3 large garlic cloves, crushed
- 1 tbsp cumin seeds
- 10g fresh coriander, half finely chopped
- 100g wholemeal bread, blitzed to crumbs
- 4 white batch rolls, halved
- 130g pack shredded iceberg lettuce
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3230kJ 766.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 12g
of the Reference intake
Carbohydrate 115.5gProtein 31.0gFibre 20.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the red onion with the lemon juice and a pinch of salt. Set aside to pickle for 30 mins, then drain any excess liquid.
- Meanwhile, cook the lentils in a lidded saucepan with 700ml water for 15 mins, skimming off any scum that rises to the surface and stirring occasionally, or until the lentils are very soft. Drain well.
- 3 Meanwhile, toss the potatoes with 1 tbsp oil, then bake for 30-35 mins, turning halfway, until golden and cooked through.
- Heat 1 tbsp oil in a frying pan over a medium heat and cook the onion, carrot and courgette for 15 mins. Stir through the garlic and cumin, cook for 1 min more, then add the lentils and cook for 5 mins, stirring frequently, until the mixture resembles a thick paste. Tip into a bowl and mix with the finely chopped coriander and breadcrumbs.
- Once cool enough to handle, shape the mix into 4 patties. Wipe the frying pan; heat the remaining oil over a medium heat. Cook the burgers for 3-4 mins each side until golden.
- Fill the rolls with the lettuce, lentil burgers, pickled red onion and remaining coriander; serve with the wedges.
- See more Vegan recipes
Freezing and defrosting guidelines
Freeze burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
