EEN INITIATIEF VAN

Diner - Lentilburgers

Lentilburgers with mangosalad, rice and fresh herb yoghurt dressing [egg free] 

Lentilburgers

  1. Preheat the oven to 180°C.
  2. Blend all ingrediënts, except red onion, into a paste in a foodprocessor. Fold in the red onion, these will give the burgers a bite.
  3. Roll the lentil mixture into balls and flatten them on the parchment paper on baking tray. This way they will stay nice and round. Bake in the oven for approx. 20 minutes until done, turn once.

 

Herb (Greek) Yoghurt sauce

  1. Mix all ingredients untill a thick sauce consitency is achieved.
     

Mango-cucumbersalad

  1. To make the dressing, combine all "dressing-ingredients" in tall meassuringcup and blend using an immersion blender. 
  2. Toss the chopped mango, cucumber and corianderleafs in a bowl and add the dressing. 
  3. Top with a sprinkle of peanuts before serving. 

 

Brown rice with peas and coriander

  1. Cook the rice and peas accordingly.
  2. Mix the rice, peas and coriander, some soysauce can be added.

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Lentilburgers 

vegan

lentils or other pulses (such as brown beans) 1 tin approx. 360 g, rinsed, drained and dried
walnuts 50 g
sundried tomatoes 5
olives 10 
parsley  2 tbsp, chopped
ginger approx. 3 cm, grated
garlic 2 cloves, peeled
red onion 1, diced
salt and pepper

 

Kruidenkwark 

vegetarian

Greek yoghurt (Dutch 'kwark') 200 ml, (dairy free)
olives 10, in small pieces
sundried tomatoes 2, thinly sliced
parsley 2 tbsp, finely chopped
garlic 1 clove, pressed
salt and pepper

 

Mango-cucumbersalad

Vegetarian

SALAD:
mango 1 firm, peeled and diced
cucumber 1, diced 
corianderleafs
 handful, chopped
red chilipepper 1, seedless finely diced 
peanuts garnish


DRESSING:
lime 1, zest and juice
coriander handful, chopped
honey 2 tbsp (or agave/date/maple syrup)
oliveoil 4 tbsp.

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