- Sprout yourself a jarful of red or brown lentils, red if you can get whole red lentils. You'll need to sprout them 2-3 days until the rootlets start to appear.
- Place in a blender with about a cup of cooked carrot and/or zucchini (you can vary what vegetable you add - sweet potato or pumpkin would work just as well).
- Add a large heaped tablespoon of chia seed and a similar amount or more of linseed. These two seeds are your glue and will hold the mixture together.
- Add plenty of cumin, tumeric, coriander, fennel etc to taste. I usually add a heaped teaspoon of each. These spices help to balance what Indian Ayurvedic doctors call the Vata element which I need to balance so those are the spices I often use. These spices also help with digestion. Tumeric, particularly is a good all purpose anti-inflammatory. Check out Web Md for all the details on why you might consider using more tumeric in your cooking. Not good for everyone though so check it out!
- Add about about a cup of water to the blender and mix. Add more water if the mixture "struggles" in the blender or if too sloppy add a little teff flour to thicken it once you've poured it into a mixing bowl.
- Spoon large dollops into a pre-heated fry pan and brown both sides.
Rinse your blender then add
- a cup of raw cashews
- half a cup of pine nuts - or whatever amount you can afford - they're quite expensive
- a good pinch of asafoetida Beware some asafoetida is mixed with wheat flour.
- a handful of fresh basil
Put about two lentil burgers to a plate and pour a generous amount of pesto on top. Serve with any fresh edible flowers and leaves from your garden. For example marigold petals, mizuna, Italian parley, young kale - whatever is in season.