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400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Utensils
Step 1
Place three quarters of the drained lentils into a small food processor bowl along with one tablespoon of the oil, the tomato paste and harissa paste. Process it to a smooth paste.
Step 2
Place the rest of the lentils in a bowl along with the processed paste and all remaining ingredients apart from the remaining oil. Season to taste.
Step 3
Leave the mixture to sit for at least 5 minutes to allow the panko crumbs to absorb some of the moisture.
Step 4
Form the mixture into 4 balls and then pat out into roughly 11cm burgers. Ensure that the edges are neat or they will cook unevenly and may burn.
Step 5
Insert the grill plate in unit and close the hood. Select GRILL. Set temperature to HIGH and set time to 8 minutes. Select START/STOP to begin preheating.
Step 6
While unit is preheating, brush the burger patties on both sides with the remaining oil.
Step 7
Once the unit has beeped to signify it has preheated, place the 4 burgers on the grill plate and close hood.
Step 8
After 4 minutes, open the hood and flip the burgers over and close the hood to finish cooking.
Step 9
When cooking is complete, serve burgers in warmed pita pockets with salad or grilled red peppers, rocket and a tahini, garlic and lemon sauce. Or just use a traditional burger bun or brioche bun with tomato, cucumber, lettuce and a smoky or spicy ketchup.
Place three quarters of the drained lentils into a small food processor bowl along with one tablespoon of the oil, the tomato paste and harissa paste. Process it to a smooth paste.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 2 of 9
Place the rest of the lentils in a bowl along with the processed paste and all remaining ingredients apart from the remaining oil. Season to taste.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 3 of 9
Leave the mixture to sit for at least 5 minutes to allow the panko crumbs to absorb some of the moisture.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 4 of 9
Form the mixture into 4 balls and then pat out into roughly 11cm burgers. Ensure that the edges are neat or they will cook unevenly and may burn.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 5 of 9
Insert the grill plate in unit and close the hood. Select GRILL. Set temperature to HIGH and set time to 8 minutes. Select START/STOP to begin preheating.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 6 of 9
While unit is preheating, brush the burger patties on both sides with the remaining oil.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 7 of 9
Once the unit has beeped to signify it has preheated, place the 4 burgers on the grill plate and close hood.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 8 of 9
After 4 minutes, open the hood and flip the burgers over and close the hood to finish cooking.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 0.53oz bunch
parsley, finely chopped
1/2 0.53oz bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
2.63oz
panko crumbs
To taste
salt and pepper
Step 9 of 9
When cooking is complete, serve burgers in warmed pita pockets with salad or grilled red peppers, rocket and a tahini, garlic and lemon sauce. Or just use a traditional burger bun or brioche bun with tomato, cucumber, lettuce and a smoky or spicy ketchup.
400g
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
75g
(roughly 2 medium) carrots, peeled and coarsley grated
2
spring onions, finely chopped
1/2 15g bunch
parsley, finely chopped
1/2 15g bunch
coriander, finely chopped
1 1/2 tsp
ras el hanout
75g
panko crumbs
To taste
salt and pepper
14oz
tin brown lentils, well drained
2 tbsp
rapeseed oil, divided
2 tbsp
tomato paste
1 tsp
harissa paste
2.63oz
(roughly 2 medium) carrots, peeled and coarsley grated
