If you want to find a substitute for meat, we are glad to tell you the lentils are a good choice.
The lentil is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada, India, and Turkey.
How to use lentils instead of meat?
Lentil burgers (grilled or pan-fried) are the perfect choice for a smart dinner. These easy Lentil Burgers are a great protein alternative to meat dinners. The recipe can be easily adapted to your taste.
Lentil Burgers Recipe
- 1 cup dried green or brown lentils
- ½ cup whole-milk Greek yogurt
- ¼ tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 2 garlic cloves, finely grated, divided
- Kosher salt
- 6 oz. crimini mushrooms, stems trimmed
- 2 Tbsp. white miso
- ¼ tsp. smoked paprika
- 4 Tbsp. extra-virgin olive oil, divided, plus more
- ¼ cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour
- Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)
- Pour water into a large kettle to cover lentils by 4″. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not spongy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).
- Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Put salt; set aside.
- Finely cut the mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾” thick.
- Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.
- Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles or any other ingredient on your choice.