Thai Lentil Burgers (Thai Lentil Soup, Dip)

• Total time: 30 min
• Cook time: 25 min
• Prep time: 5 min

• ½ cup red lentils
• 1 whole sweet potato, mashed
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground ginger
• 2 tbsp thai red curry paste
• 1 tbsp ketchup
• ½ cup basil
• ½ whole limes
• 1 bunch cilantro
• 1 a dash of Sriracha
• ½ cup vegetable broth (optional)
• 2½ cup rolled oats (optional)
• 1 tsp low sodium soy sauce

1. Combine lentils with 1 cup water in a pot.
2. Cover and bring to a boil.
3. Once boiling, reduce to low and cook 15 minutes, until cooked well and mushy. (You may need to add up to another ¼ cup water).
4. Meanwhile, microwave sweet potato unless already cooked.
5. Remove skin from sweet potato and mash.
6. Measure ½-cup mashed potato for recipe. Save rest for another use later.
7. When lentils finish, add mashed potato, spices, soy sauce, thai red curry paste and ketchup, stirring to combine well. (It should be creamy like hummus).
8. Heat over low for a few minutes.
9. Stir in basil and lime juice.
10. Taste, adding more ginger (I typically add another ¼ tsp), fresh basil, curry paste or lime juice as desired.
11. Serve as a warm lentil dal over noodles or rice, or as a dip. Chill and use as a hummus.
12. For SOUP: thin out with ½-cup broth, or as much as desired until you reach desired thinness for a soup consistency.
13. For BURGERS , let lentil mixture cool completely. Stir in 2 ½ cup rolled oats. Chill mixture for 30 minutes if you can. Place ½-cup mixture on baking sheet lined with parchment paper and flatten into a patty with your palm. Yield 6-7 burgers. Bake for 12 minutes at 400F. Flip, and bake another 3-5 minutes, until crispy on the outside. Let cool for a few minutes to firm.
14. Garnish with cilantro and sriracha!

Chef’s Note: Add 1-2 tbsp peanut butter for a Thai peanut flavoring.

Servings per batch: 6

• Calories: 231
• Fat: 4g
• Carbohydrate: 39.60g
• Dietary Fiber: 9.10g
• Sugars: 2.80g
• Protein: 9.30g