I have one easy answer for this question: Lentils.
Lentils provide 40 percent of your daily iron intake - most of us are barely getting 15-20% - so incorporating lentils is an easy way to get iron that is clean, easily absorbed and non-inflamatory.
This brings us to today's Meatless Monday Recipe: Lentil Veggie Burgers.
Perfect for summer, these burgers are fabulous topped with lots of veggies - I like avocado, spinach, red onion and tomato - with or without a bun! For today I opted for a couple slices of fresh multigrain vegan sourdough from the bakery and my first corn of the summer - yum!
Lentil Veggie Burgers
1/2 cup dry red lentils
1 1/2 cups water or vegetable broth
2 celery stalks, finely chopped
2 medium carrots, finely chopped
1/2 large white onion, finely chopped
1 Tbsp olive oil
1 tsp garlic powder
1 Tbsp finely chopped fresh parsley
1/2 cup gluten free breadcrumbs
1/2 cup quinoa flour
1/4 cup water
salt and pepper
crushed red pepper (optional)
Place lentils and 1 1/2 cups of water or vegetable broth in a small sauce pan and bring to a boil. Turn down to a simmer and leave on until the liquid is evaporated. It is ok if they are a bit mushy.
In a medium skillet, sauté onion, carrots and celery with the olive oil and lots of salt and pepper over medium-low heat. Add a couple sprinkles of crushed red pepper if you like. Cook until the carrots and celery are soft, stirring occasionally - about 15 minutes. Reserve the skillet after the veggies are cooked.
In a large mixing bowl, combine breadcrumbs, quinoa flour, parsley and garlic. Add in the cooked lentils, cooked vegetables and 1/4 cup of water. Mash everything together with a potato masher. Once well combined, use your hands to form the mixture into 4 patties, about 1/2 thick.
Place the patties in the skillet you used to cook the veggies and heat on medium for 5-7 minutes a side until they are a bit crispy and brown on each side. Remove from the stove and top with your favourite burger toppings!
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