Eosinophilic Esophagitis Friendly Vegan Carrot Lentil Burger
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 1 medium carrot, finely grated
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup rolled oats
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
For serving
- 4 vegan burger buns
- 4 leaves romaine or butter lettuce (optional)
- 1 medium tomato, sliced (optional)
Instructions
- 1
Combine the lentils and water 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, about 20–22 minutes. Drain any remaining liquid, spread the lentils on a baking sheet, and let them cool for 10 minutes until no longer steaming.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomato paste, smoked paprika, cumin, salt, and pepper and cook for 1 minute more, until the paste darkens slightly. Transfer the mixture to a large mixing bowl and let it cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!