SPICED GREEN LENTIL SANDWICH

SERVES 8 SANDWICHES

1 cup green lentils

1 small potato, to equal about

1⁄2 cup mashed potato

1⁄2 cup chopped onion

1 carrot, finely chopped in a processor

3⁄4 cup old-fashioned oats

1⁄2 cup pepitas or sunflower seed kernels

1 tbsp hempseed, toasted in shell

1 cup breadcrumbs

4 tbsp tamari

1 tsp ground ginger

1 1⁄2 tsp smoked paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 tbsp coconut oil

8 sandwich buns

NUTRITIONAL VALUES

Calories: 340kcal
Fat: 11.1g (6.9g S.Fat)
Carbs: 58.5g
Protein: 15.2g
Sugar: 24.2g
Sodium: 401mg

METHOD

In a large saucepan, combine 2 cups water and the lentils. Bring to a boil, covered. Reduce the heat to low and cook for 20 minutes. If there is any remaining liquid in the lentils, drain it off. Set aside the lentils.

Using a sharp knife, pierce the potato several times. Using a damp paper towel, wrap the item. Microwave on high for 4 minutes, or until the potato can be easily pinched. Peel and mash the potato thoroughly. Place aside.

In a skillet, heat 2 tbsp water over medium-high heat. Cook for 10 minutes after adding the onion. Take the pan off the heat.

In a large mixing bowl, combine the lentils, potato, onion, and the remaining ingredients (excluding the oil and the buns). Combine thoroughly. Make eight patties the size of the sandwich buns.

In a frying pan, heat the oil and fry the lentil patties on each side without crowding.

Spread all your favourite condiments and toppings on the buns.

You can also freeze any leftover patties for future meals.

LENTIL BALLS IN SWEET AND SPICY RED SAUCE

SERVES 6 PORTIONS

FOR THE LENTIL BALLS

3⁄4 cup green lentils

1 1⁄2 cups vegetable broth

2 tsp extra virgin olive oil

1⁄3 cup diced onion

1⁄3 cup quick-cooking oats

2⁄3 cup grated carrots

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 tbsp aquafaba

3⁄4 tsp Italian seasoning

3⁄4 tsp salt

Pinch of ground black pepper

FOR THE SWEET AND SPICY SAUCE

1⁄4 cup diced onion

1 425g (15oz) can fire-roasted tomatoes

1⁄2 cup ketchup

3 tbsp Tabasco

1⁄2 cup crushed pineapple

2 tbsp cider vinegar

2 tbsp maple syrup

1⁄2 tsp salt

1⁄2 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 524kcal
Fat: 32.7g (3.5g S.Fat)
Carbs: 41.4g
Protein: 17.6g
Sugar: 15.6g
Sodium: 326mg

METHOD

LENTIL BALLS:
Lentils should be rinsed and drained. In a medium-large saucepan, combine lentils. Cover with the vegetable broth. Bring the pan to a boil over high heat. When the water begins to boil, reduce the heat to medium high and cook for 20 minutes, or until the lentils are tender. The water should be absorbed completely. This process can also be carried out in a rice cooker.

Preheat the oven to 425°F (220°C, or gas mark 7).

In a small skillet over medium-high heat, heat the oil. Cook until the onion is translucent, about 10 to 15 minutes.

In a large mixing bowl, combine the cooked lentils, sautéed onions, oats, carrots, garlic, tomato paste, aquafaba, Italian seasoning, salt, and pepper. Mix thoroughly. Roll the lentil mixture into 18 balls and place them on a baking sheet. Bake for 10 minutes, then flip and bake for an additional 10 minutes.

SWEET AND SPICY SAUCE:
In a food processor, combine all of the sauce ingredients. Blend until nearly smooth. There should still be small pineapple chunks.

Fill a large saucepan halfway with water. Bring to a boil, then reduce to a medium heat.

Add the lentil balls to the pan and gently fold them into the sauce. After about 5 minutes, remove from the heat and serve with toothpicks.