Pregnancy Friendly Cajun Lentil Burgers with Peppery Spice
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- ½ cup finely diced yellow onion
- 3 cloves garlic, minced
- ½ cup finely diced red bell pepper
- 2 tbsp olive oil, divided
- 1 ½ tsp smoked paprika
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup breadcrumbs
- 1 tbsp worcestershire sauce
For serving
- 4 burger buns
- lettuce leaves (optional)
- sliced tomato (optional)
- hot sauce or remoulade, for serving (optional)
Instructions
- 1
Combine the lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water has been absorbed, 20–25 minutes. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 10 minutes.
- 2
While the lentils cool, heat 1 tbsp of the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from the heat and let cool slightly.
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