Lentil veggie burgers

Preparation – 40 minutes

Fill a medium-sized pan with water, the bay leaf and a cube of vegetable stock. Cook the lentils in the water, the exact cooking time depends on the type of lentils you're using.

They're done when they are soft, drain them and remove the bay leaf. Rinse the parsley if needed and remove the stems. Peel and coarsely chop the onion and garlic.

Add the onion and garlic to a food processor along with the cooked lentils and blend them until quite smooth. Add pieces of tomato, tomato paste, curry powder, ground coriander and parsley and blend again until quite smooth.

Transfer the mixture to a bowl and stir in the egg and grated cheese. Season with pepper and salt and add about a handful of breadcrumbs until it's a quite firm mixture.

Don't add too much bread crumbs otherwise the burgers will become dry. Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit and coat a small oven dish with oil or line with parchment paper.

You can also cook the mixture in a skillet, but it tends to fall apart quite easily and they're more delicious from the oven.  

Finishing the lentil veggie burgers – 20 minutes

Divide the mixture over an oven dish and make sure they're equally divided. Make sure it's not too thin, otherwise the burgers will be too dry. Bake them in the oven for about 20 to 30 minutes, the exact time depends on the oven and the thickness of the mixture.

The lentil burgers are done when they're quite firm, but don't overcook them otherwise they will also be too dry. Slice them into squares and serve for example on a bun with some salad, enjoy!