Delicious Living
  • 1 1/2 cups cooked lentils
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped celery
  • 3/4 cup finely chopped red onion
  • 1 tablespoon minced garlic
  • 2 cups finely chopped mushrooms, such as cremini
  • 2 tablespoons dry sherry
  • 1/3 cup finely chopped walnuts (lightly toasted)
  • 1/3 cup finely chopped almonds (lightly toasted)
  • 1 tablespoon Dijon or stone-ground mustard
  • 2/3 cup bread crumbs
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Nutty Lentil Burgers

Lisa Ruoff | Delicious Living
  • Prep Time: 79 mins
  • Cook Time: 6 mins
  • Total Time: 85 mins
  • Serves: 6 people
  • Calories per serving: 274

These flavorful, hearty burgers may be a bit crumbly; if you prefer, add a binder such as an egg or soaked ground flaxseed. They’re terrific on focaccia with tomato and red onion. To make 1½ cups cooked lentils, combine ¾ cup dried lentils with 1½ cups water; bring to a boil, reduce heat, and simmer 20–30 minutes. Use your food processor or blender to finely chop nuts, but don’t overprocess or you’ll end up with nut butter.

(Prep time includes 1 hour chill time.)


  1. Combine cooked lentils and vinegar; mash. Set aside.
  2. In a large sauté pan, add olive oil and sauté celery, onion, and garlic until celery and onion are slightly opaque. Add mushrooms, sherry, and nuts; sauté for a few more minutes, just enough to soften mushrooms. Add all remaining ingredients. Combine with lentil mixture, mixing well. Refrigerate for about 1 hour.
  3. Form chilled mixture into six patties. Heat a little oil in a frying pan; add patties and cook until warmed through, flipping once, 2–3 minutes per side.

PER SERVING: 274 cal, 12g fat (6g mono, 5g poly, 1g sat), 0mg chol, 11g protein, 30g carb, 10g fiber, 546mg sodium



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