Chipotle lime lentil burgers
from the Conscious Cleanse Cookbook
1 cup uncooked green lentils,½ cup finely chopped sweet yellow onion, 2 cloves garlic, minced, 1 cup chopped portobello mushrooms, 1 cup shredded carrots•, 1 tbsp olive oil, 2 tbsp coconut aminos, • 1 cup ground flaxseeds, 1 tsp ground cumin 1 tsp ground coriander, 1 tsp paprika, ¼ tsp chipotle powder, Juice and zest of 1 lime, 1 tsp Himalayan pink salt, ¼ tsp freshly ground black pepper
Place the lent Us in a large stock pot. and add water to cover (3-4 cups), Bring to a boil. Reduce the heat and simmer for 20 minutes or until the lentils are tender. O,ail'\ and set aside.Meanwhile, preheat the oven to 400"f. In a large bowl, combine the onion, garlic, mushrooms, and carrots. Add the oil, and toss to cootvogetables. Spread the vegetables on a baking sheet lined with parchment paper. Place in the oven for 15 minutes or until vegetables are tender.In a food processor, combine the lentils, roa$1•d veg9t-.,bles, coconut ;,minos, ground flaxseeds, cumin, coriander, paprika, chipotle, lime juice and zest, salt, and pepper. Pulse until the mixture Is smooth but still has texture. Be careful not to over mix. Line a separate baking sheet with parchment paper, and reduce the oven temperature to 3SOf. form the mixture into 6 patties. Place on tho prepared baking sheet, annd bake for 30 minutes, flipping tho patties once halfway through.
Enjoy over mixed greens or serve on a butter lettuce '"bun" topped with avocado mayo, sprout$, and avocado.