Vegan Eggplant and Lentil Burger Recipe | Vitamix International

Ingredients

• ½ cup 100 g puy lentils
• 4 fresh thyme leaves
• ½ small 50 g carrot, quartered
• 1 40 g celery stalk, quartered
• ½ small 40 g red onion, halved
• 1 small 650 g globe eggplants
• 2 150 g portobello mushroom, gills cleaned, quartered
• 3 small garlic cloves
• ½ teaspoon smoked paprika
• ¼ cup fresh cilantro leaves, chopped
• ¼ cup fresh mint leaves, chopped
• ¼ cup Italian flat leaf parsley, chopped
• ¼ cup 30 g bread crumbs [or chickpea crumbs]
• 1 teaspoon pomegranate molasses, optional
• ¼ teaspoon salt, optional
• 2 Tablespoons extra virgin olive oil