moderate heat. Add onion; cook and stir for 5 minutes or until soft. Add the garlic; cook and stir for 1 minute or until fragrant. Cool slightly. Place the onion mixture, lentils, chickpeas, rice and pesto in a food processor; process until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust moderate heat. Spray patties with oil. Cook patties for 2 minutes each side or until tahini and the warm water in a bowl. Place burger bun bases on serving plates. Top with spinach, carrot, beetroot, a patty and a dollop of tahini sauce. Sprinkle with sumac. Top with remaining bread. Curried Pumpkin & Red Lentil Soup
2 Heat oil in a large frying pan over
3 Heat a large non-stick frying pan over
Servings 12 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 276.8mg12%
- Total Carbohydrate 35.9g12%
- Dietary Fiber 6.0g24%
- Sugars 4.9g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
2016, ahead, blending, carrots, chopped, cloves, coliban, cost, cream, crushed, fibre, floury, freeze, garlic, july, make, middle-eastern, months, oil, onion
