Good food made in a hurry & on a dime
I love veggie burgers for many reasons, but mostly because you can make a big batch, freeze them and always have them on hand when you’re feeling lazy. This is by far the best veggie burger recipe I’ve ever used. Perfect combination of spicy and sweet, and the eggplant gave it a great texture. It’s a little more complicated than the recipes I usually make, but trust me it’s totally worth it.
Curried pumpkin lentils
1 sweet onion, diced
2 garlic cloves, minced
3 cups vegetable broth
1/2 cup lentils
1 cup pumpkin puree
1 t curry powder
1/8 t cayenne pepper
1 apple, diced
1) Line a pot with onions and cook for two minutes, then add your garlic and sautee until transparent.
2) Add veggie broth, lentils and apple. Bring to a boil, then lower to medium heat and let simmer for 10 minutes.
3) Stir in the pumpkin puree and spiced.
4) Reduce heat to low, and let flavors meld together for 5 minutes.
Makes three servings, enjoy!
Being in college means you’re broke. Things like having to buy a new mac charger when yours dies, can severely dip into your grocery budget. But that’s why I’m thankful to have inexpensive food like lentils. Sure it’s not glamourous to say that I had a mix of brown rice, lentils and soy sauce for dinner, but the whole thing didn’t cost even a dollar and my stomach is full.
