2 400g cans no added salt lentils, drained & rinsed
2 cups wholemeal breadcrumbs
1 cup onion, finely diced
½ cup coriander, finely chopped
½ tsp garlic powder
1 tsp cumin
2 eggs, lightly beaten
Pinch of salt
Olive oil spray
6 x wholemeal buns, halved
2 x tomatoes, sliced
6 x lettuce leaves
1 x avocado, peeled & flesh mashed with a little lemon juice
Minty yoghurt dip (see recipe)
Mix the lentils, breadcrumbs, onion, coriander, spices, egg and pinch of salt together in a large bowl. Place half the mixture in a food processor and process until smooth. Combine with the other half of the mixture. Divide the mixture and form into 6 patties.
Spray a non-stick frypan with olive oil spray and heat over medium heat.
Cook the patties for 2-3 minutes or until golden then turn and cook for a further 2 minutes. Reduce heat to low and allow them to cook through.
Toast the buns, spread the avocado on the bottom layers, top with the lentil burger, tomato and lettuce and finish with minty yoghurt sauce.
For the lunchbox serve the lentil burger in a fresh untoasted bun. Pack the tomato, lettuce and minty yoghurt dip separately.