Total time 20 min
- Coarse salt
- Black pepper
- Sweet paprika
- Red lentils
- Chickpea flour
- Garlic powder
In a medium saucepan, bring to boil 1 liter of water. Wash the lentils thoroughly and add them to the boiling water. Stir and leave to simmer on a medium to low heat for 12-14 minutes, until soft but not disintegrated.
While the lentils are boiling, chop the beet and onion into very small pieces (optional: use a blender, pulsing in 6-8 short bursts), and put them in a bowl.
When the lentils are cooked, drain thoroughly and combine with the beet and onion. Mix well and add the paprika, parsley, pepper, garlic and salt.
Add texture to taste with garbanzo (chickpea) flour.
Shape the lentil mixture into burgers (use a mold or circle cookie cutter if needed) and cook them on the grill with a little coconut oil.