5 from 2 votes

Spicy Red Lentil and Chorizo burgers

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Try these Spicy Red Lentil and Chorizo burgers. A healthy, satisfying lunch/dinner and ideal for meal prep. Low in calories, rich in nutrients and so tasty!
Prep time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
£1.12
Makes: 5
Main
Spanish
chorizo burger, lentil burger, spicy chorizo
Freezable

 

Spicy Red Lentil and Chorizo burgers

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5 from 2 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
£1.12
Main
Spanish
chorizo burger, lentil burger, spicy chorizo
Freezable
Servings: 5
Try these Spicy Red Lentil and Chorizo burgers. A healthy, satisfying lunch/dinner and ideal for meal prep. Low in calories, rich in nutrients and so tasty!

Ingredients

  • 300 g red lentils (£1.00)
  • 100 g chorizo (£1.89/2)=(£0.95)
  • 3 cloves garlic (£0.10)
  • 1 egg (£0.15)
  • 4 tbsp breadcrumbs (£0.80)
  • 1 bunch of fresh parsley (£0.29)
  • 250 ml Greek yogurt (£0.69)
  • ½ lime (£1.05/5)=(£0.21)
  • 300 g (1 large bag) spinach (£1.42)

Cupboards Essentials

  • 1 litre stock
  • 1 tbsp olive oil
  • Salt

Method

Spice up your standard scrambled eggs with this Mexican twist.

  • Start by adding the red lentils to a large saucepan with 1 litre of stock. Simmer on high for 10 minutes then reduce to medium/low heat, timer set to 20 minutes.
  • Finely dice the chorizo & garlic. This is a work out, sorry in advance.
  • Add the chorizo to a large frying pan on a low heat, allowing the fat to slowly render. Once the chorizo is looking all nice and browned (after about 6 mins), add the garlic and red pepper flakes and fry for a few more minutes. Keep the heat low so the garlic doesn’t burn.
  • Once the lentils have cooked, drain them in a sieve and add to the frying pan with the chorizo. Heat until the mixture is thick.
  • Pour the lentil mix into a large bowl and combine with an egg and 4 tbsp of breadcrumbs.
  • Using your hands, mould into patties and fry with a tbsp of oil. You should get about 15 burgers from this batch, I cooked 9 to prep 3 lunches then fried the remaining 6 later on in the week.
  • Finely chop a handful of fresh parsley and add it to the yogurt with the juice of half a lime and a generous pinch of salt.
  • Serve on a bed of spinach with the parsley dressing and you’ve got yourself a healthy, satisfying packed lunch.

Nutrition

Servings: 5 servings
Fat: 15g
Calories: 277kcal
Carbohydrates: 20g
Protein: 17g

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