red lentils

Roasted carrot burgers with celeriac remoulad


Burger King introduced a new burger, 966 calories and 58g of fat. Exactly what we need, more fat, more burger, more bacon, I do hope it is served with a side order of statins and a syringe of adrenalin just in case the diners need to kick start their heart. New staff training manual should include how to use a defibrillator and every fast food branch rather keep one on site ready to go.

Here is one of my much healthier burgers, it is made with lentils and carrots. Doesn’t sound very exciting right? But behold my son said said it was LUSH and made me promise he can have the leftover one in his lunch box tomorrow. He wants it topped with the celeriac remoulade too. Better put a reminder into my phone....

Healthy veggie burger is a fantastic vessel for hidden vegetables, and if prepared in advance, quick and easy school night meal. They freeze great, before or after cooking, so think in advance or store the leftovers. If freezing from uncooked, line a tray that will fit into your freezer with a greaseproof paper or cling film, put the burgers on top, in a single layer. When frozen solid put into a freezer proof bag. You can cook the from frozen, add 5 min on top of the recommended cooking time.

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Roasted carrot burgers with celeriac remoulade
The size of your burgers will depend on the size of your bun, so shape them accordingly. Nobody likes a small burger in a large bun, and the other way things get a bit too messy. My burger buns were on the small size, therefore I ended up with 8 burgers. If you are making 4 burgers allow extra 5 minutes in the oven.

When cooking the lentils try to cook out all the water, towards the end of cooking make sure to stir if you don’t want to end up with lentils stuck to the bottom of your pot. I chop my onion in a food processor, quicker and no tears as with the grating. Change your blades and grate your celeriac in a food processor too.

The best thing about making these burgers is, that since they do not contain any animal products, you can always taste them for seasoning without the fear of food poisoning.

ingredients:
the burgers:
450g (1lb) carrots, cleaned
1tsp olive oil
200g (1 Cup) red lentils
550ml/21/4 cups water
1 medium onion, chopped very small or grated
2 garlic cloves, crushed
1 TBS cumin
salt and pepper to taste
50 g bread crumbs
whole wheat burger buns
lettuce leaves torn into manageable pieces

the remoulade
1 celeriac, peeled and grated
1 heaped Tbs whole grain Dijon mustard
1 Tbs lemon juice
2 heaped Tbs dairy free mayonnaise
salt + pepper to taste

method
  1. Preheat oven to 180C. Cut your carrots into 1 inch chunks. Add 1 tsp of olive oil and using your hands mix well making sure all carrot pieces are covered with oil.
  2. Line a baking sheet with grease proof baking paper, put carrots on top of it and roast them in the oven for 30-40 min, until the carrots start caramelising along the edges and are quite tender when pierced with a knife. Set aside to cool.
  3. While the carrots are roasting, cook the lentils. Bring them to boil (no salt) and reduce the heat. Make sure the lentils are just simmering, otherwise the water will evaporate before they become tender. This will take about 15min. Check on the lentils, if there is still too much water, cook a bit longer stirring constantly until most water is gone. Put into a bowl and set aside. Any residual liquid will be absorbed while the lentils are cooling.
  4. When the carrots are cooled chopped them in a food processor. Aim for a very small pieces, not a carrot mash, you do want some texture.
  5. Mix the carrots, lentils, onions, cumin, seasoning and breadcrumbs together. Shape into 8 burgers. You can refrigerate them at this stage.
  6. Preheat oven to 180C. Line a baking tray with greaseproof baking paper, place the burgers on top and bake for 30 minutes, flipping them over halfway through.
  7. While the burgers are cooking make the remoulade. Just mix all the ingredients together, taste for more lemon juice or seasoning.
  8. To assemble burger, put a little bit or remoulade on the bottom of the bun, some lettuce leaves, burger and top with a large dollop of the remoulade. Last but not least the top half of your bun. Serve.




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MULTI ROOT SOUP WITH RED LENTILS


My weekly organic vegetable box delivery is usually marked by frantic attempt to use up what is leftover from the last one. Even if the temperatures and budding daffodils tell otherwise we are in the middle of winter and root vegetables seem to be the bulk of what gets left in my veg drawer. Now that calls for a warming root vegetable soup.

A very dirty knobby, wouldn’t win a beauty contest, celeriac was pleading to me. I must say I am not a big fan of celeriac, I like it raw, thinly shredded in salads or blended in soups, but that is it, don’t serve it to me mashed or gratineed or in a chunky stew. Celeriac is however very low in calories, good source of Vitamin K, some B vitamins, phosphorus, iron, calcium, copper and manganese. Of course, as all veggies, great source of dietary fibre. Recently few studies have shown its anti-cancer qualities due to its antioxidant content which makes me think it is time I started to love the awkward root a whole lot more.

Root

MULTI ROOT SOUP WITH RED LENTILS

This soup is made with no added oil making it very low fat, low calorie and highly nutritious. Red lentils raise the protein content. The soup is blended so there is no need to be precise with the chopping of the vegetables. The amount I made serves 6 people easily.

serves 4-6

ingredients

1 large onion, sliced
3 cloves of garlic, crushed or finely chopped
1 tsp ginger, grated
1 tbs mild curry powder (or your favourite curry blend)
1 celeriac, peeled and chopped
1 large parsnip, tough middle core removed, chopped
4 carrots, chopped
2 medium potatoes, peeled, chopped
125 ml /1/2 cup red lentils
1 litre or more of vegetable stock

method

  • In a large stock pot , on medium heat , saute the onion in 1/4 cup of stock (or water) till soft. If it starts to stick to the bottom of the soup pot add more water. This will take about 10 min.
  • Add curry powder and garlic and heat till fragrant, about 30 seconds.
  • Add rest of the ingredients and bring to boil. Reduce heat and simmer for about 1 hour.
  • Blend, check for seasoning and serve. You may need to add more water if the soup is too thick.

Soup 1

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