Veggie burger with curried red lentils with sweet potato fries

A delicious veggie burger with tart sun-dried tomatoes and a crispy bite. A lengthy ingredients list but so easy to toss together in a food processor.

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Ingredients

1 cup red lentils, rinced

1 tablespoon extra-virgin olive oil

1 small yellow onion, diced

1 teaspoon ginger, peeled, minced

1 clove garlic, minced

1 tablespoon tomato paste

1 tablespoon curry powder

½ (19-ounce) can chickpeas

½ cup unsalted cashews, roasted, chopped

1 teaspoon baking powder

1 cup bread crumbs

1 egg

1 teaspoon sea salt

Extra-virgin olive oil, for frying

6-8 fresh buns, halved, toasted

Oven-dried tomatoes

½ package baby spinach

Mayonnaise

Sweet potato wedges

4 sweet potatoes, cut into wedges

2 tablespoons extra-virgin olive oil

1 teaspoon red chili flakes

Sea salt and cracked black pepper

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Preparation

For sweet potato wedges, toss sweet potatoes, olive oil, red chili flakes, sea salt and cracked black pepper in a large bowl. Spread in an even layer on parchment-lined baking sheet and roast in oven 15 - 20 minutes or until crisp and golden.

For burger, cook lentils in an inch of water in small pot over medium heat, covered, for 10-15 minutes, or until soft but firm. Strain through fine-mesh sieve and place in large bowl.

In nonstick pan over medium-high heat with olive oil, cook onion, ginger and garlic until soft and translucent. Add tomato paste and curry powder, cook for 3 more minutes. Remove from heat and add to lentils.

In food processor fitted with steel blade, pulse chickpeas into coarse meal. Add to the lentils and onions. Add all the remaining ingredients and mix very well. Form into 10 patties measuring about a half cup each.

Preheat oven to 400 ̊F. Drizzle parchment-lined baking sheet with olive oil, and bake patties for 10 minutes. Flip and bake another 10 minutes.

To serve, place burgers on buns, top with oven-dried tomatoes, baby spinach, and mayonnaise.