Lentil Burger


 *** This recipe was inspired by the lentil burger served and enjoyed by many at the Sprout Restaurant here in St. John’s, NL. Now overhauled to be LYL Approved. Enjoy!! 🙂


  • 3/4 cup green or brown lentils, rinsed, strained and picked through
  • 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
  • 2 tsp. olive oil
  • 1 medium red onion, half finely chopped and half thinly sliced
  • 1/4 cup red bell pepper, finely chopped
  • 2 tbsp. garlic, minced
  • Juice of 1/2 lemon
  • 2 tsp. cumin
  • 1 tsp. basil
  • 1 tsp. coriander
  • ½ tsp. cinnamon
  • 2 tsp. Dijon mustard
  • Sea salt & freshly ground pepper to taste
  • ¼ cup flax meal
  • 1 medium egg, beaten
  • 1/2 cup walnuts, toasted and finely chopped


  1. In a medium to large pot bring lentils and broth to a boil over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes.
  2. Remove from heat and mash well with a potato masher. Set aside.
  1. Heat the oil in a pan over medium heat.
  2. Add the onion and red pepper. Sauté until tender, about 5-7 minutes.
  3. Add the garlic and sauté until fragrant, about a minute.
  4. Add lemon juice, cumin, basil, coriander, cinnamon and mustard. Stir 2minutes
  5. Add the onion mixture, flax meal, egg and walnuts to the lentil, season with salt & pepper and mix thoroughly.
  6. Preheat grill to medium-high. Form the mixture into six 4-inch patties, brush with olive oil on both sides. Grill until nice grill marks form, about 3 minutes per side.

Serve on a sprouted grain bun with sliced onion and your favorite burger toppings.

OR for a low-carb option top with tzatziki sauce, sliced tomato, and avocado.