Lentil Goats Cheese Burgers with Spinach Pesto - alive magazine

Name: Lentil Goats Cheese Burgers with Spinach Pesto - alive magazine
Ingredients: 1 1/4 cup (310 ml) dried green lentils; 3 cups (750 ml) baby spinach; 1/2 cup (125 ml) flat-leaf parsley; 2 Tbsp (40 ml) extra-virgin olive oil; Juice of 1/2 lemon; 2 garlic cloves, crushed, divided; 1/2 tsp (2 ml) salt, divided; 1/2 cup (125 ml) wheatgerm or ground flaxseed; 120 g soft goats’ cheese, crumbled; 1/3 cup (80 ml) chopped walnuts; 1 1/2 Tbsp (30 ml) balsamic vinegar; 3 tsp (15 ml) Dijon mustard; 3/4 tsp (4 ml) ground cumin; 1/4 tsp (1 ml) black pepper; 2 medium-sized zucchini; Sprouts or micro-greens (optional); 6 organic wholegrain buns (optional)

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Serves 6 Infusing these burgers with creamy goats’ cheese and adorning them with a lively pesto solves the concern that lentil burgers are always too, well…

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