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1 cup bread crumbs (we recommend sprouted grain bread, stale, and torn into small pieces and ground in a food processer)
Method for Lentil Burger Recipe:
In a saucepan place lentils, water, and salt, bring to a boil, lower heat, cover, and simmer until water is nearly gone and lentils are soft, with splitting skins (about 45 minutes).
Sauté the onion, carrot, and bell pepper in oil until softer (about 3 minutes) then add garlic and continue for 30 seconds.
Mix the lentils, onions, carrots, pepper, turmeric, and soy sauce in large bowl.
Add the ground oats and bread crumbs, mix.
Form the lentil mixture into patties (should still be warm), which can now be frozen, refrigerated for a few days, or cooked immediately.
Cooking (2 choices):
Heat some oil in a frying pan at ,medium to medium-high heat and place a burger on top. Fry until brown (1-2 minutes). Repeat on other side and serve.
In an oven at 400º bake on a greased baking sheet for about 15 minutes.
All ingredients should be organic whenever possible!
A globally recognized head chef since the age of 20, Magnus Mumby has mastered numerous cuisines and has built both a formidable repertoire and a formidable reputation. His awards include Esquire Magazines' Top Ten New Chefs of the Year, North-West food and drink Chef of the Year, Runner-up best restaurant, 2 AA rosette winner, Hi-Life Restaurant of the Year, Best Fine Dining Restaurant. He has appeared on various TV and Radio programes, and regularly writes on health and nutrition for several magazines. His first book is currently awaiting publication.
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