lentil burger recipe
Photo: April Ashcroft

This recipe is from my cookbook, “Whole Food American Favorites.”

Ingredients

1 cup dry green lentils
2 1/3 cup water
1 cup rolled oats
2 teaspoons onion granules
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon dried sage
1/4 teaspoon pepper
2 tablespoons vegetarian Worcestershire sauce
1 tablespoon liquid smoke
2 cups finely chopped mushrooms, cremini or baby portobello
1 small onion, finely chopped
1/4 cup finely chopped walnuts

Procedure

Boil 2 1/3 cups water, then stir in lentils. Turn heat to low, cover, and simmer 20 minutes. Stir in oats. Cover and let cook an additional 5 minutes. Add remaining ingredients and mash together until mixture holds together. For best results, refrigerate 2 – 4 hours (or overnight if preferred). When cool enough to handle, measure 1/2 cup portions and form into patties. Place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 25 minutes. Flip and bake an additional 5 – 10 minutes.

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April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of Dr.Furhman.com where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods.

April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store.

She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!