LENTIL BURGERS WITH TAHINI SAUCE
SERVES 4 PREP 15 MINS
COOK 10 MINS
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g can brown lentils, drained, rinsed
• 400g can chickpeas, drained, rinsed
• 1 cup cooked long-grain brown rice
• ¼ cup sun-dried tomato pesto
• ¼ cup plain flour
• 4 bread rolls, halved
• 50g baby spinach leaves
• 1 carrot, shredded
• 8 slices drained canned beetroot
TAHINI SAUCE
• 2 tbsp tahini
• 2-3 tbsp warm water
• ½ cup extra-light sour cream
In a large frying pan, heat half the oil on medium. Saute onion 5 mins. Add garlic. Cook 1 min or until fragrant. Cool slightly.
