Lentil and Pumpkin Burgers

GF, DF, V + RSF - serves 4

Ingredients:

• 1 can organic brown lentils rinsed

• 1 1/2 cups diced pumpkin

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 garlic clove grated

• 1 tbsp olive oil

• 8 slices of sourdough or GF bread

• 1 tomato diced

• 1/2 avocado

• 1 lebanese cucumber sliced

• Lettuce

Method:

1. Preheat your oven to 180 degrees C and line a baking tray.

2. Place your diced pumpkin on the tray with a drizzle of olive oil and bake for around 30 minutes or until cooked and golden. *alternatively you can boil the pumpkin

3. While this bakes, add the lentils, garlic, cumin and paprika to a heated pan with 1 tbsp olive oil and cook for around 5 minutes stirring occasionally.

4. Once this is done turn off the heat and set aside.

5. Prep your salad ingredients while you wait for the pumpkin to finish baking.

6. Once your pumpkin is done add to a mixing bowl along with the lentils and mash together.

7. Season with salt and pepper and scoop out the mixture and shape into burgers.

8. Add a little oil to the pan and place back on the heat. Cook the burgers each side for around 4 minutes.

9. Once done assemble your burgers and enjoy! *I like to smash the avocado onto the bread so it’s nice and creamy.