- ½ cup dried red lentils
- ½ cup dried green lentils
- 1 onion diced finely
- 1 red bell pepper diced finely
- 1 large clove of garlic, crushed
- 2 tbsp vegetarian or vegan pesto (e.g: ASDA smart price)
- 2-3 slices of wholemeal bread made into breadcrumbs
- 1 tbsp tomato puree or sun dried tomato paste
Fry the onion, pepper and garlic in a drop of olive oil, until soft.
Stir in the pesto and tomato puree/paste.
Add this to the lentil mixture and stir well.
Use a food processor to make your fresh breadcrumbs.
Add as much as you need to bind the lentil and vegetable mixture, until you have quite a firm mixture which can be shaped into burgers.
Divide the mixture into 12 burgers.
Place on a well greased baking tray and drizzle or brush with a little more olive oil.
Bake for around 20 minutes at 190C/180C Fan/Gas 5, turning once.
Suitable for freezing (after cooking).
*This budget recipe makes enough to feed 2 adults and 2 kids for 2 meals - we ate them in bread rolls with salad and home made potato wedges one night and on top of pasta in tomato sauce the next night. Each meal cost around £1.50/$2.50 (made using budget, own brand ingredients)...not bad eh?
Vegan option: Use vegan pesto, or extra sun dried tomato paste and a good tablespoon of chopped fresh basil. If you can't find a ready made pesto, make your own by blending a good handful of fresh basil, with 2 tbsp olive oil and 1 tbsp pine nuts.
Alternatives: If you want to ring the changes, swap the pesto for vegetarian Thai curry paste or Indian curry paste.