Lentil Goat Cheese Burgers with Spinach Pesto - alive magazine

Ingredients

• 1 1/4 cup (310 mL) dried green lentils
• 3 cups (750 mL) spinach
• 1/2 cup (125 mL) flat-leaf parsley
• 3 Tbsp (45 mL) extra-virgin olive oil
• Juice of 1/2 lemon
• 2 garlic cloves, minced, divided
• 1/2 tsp (2 mL) salt, divided
• 1/2 cup (125 mL) wheat germ
• 4 oz (114 g) soft goat cheese, crumbled
• 1/3 cup (80 mL) chopped walnuts
• 2 Tbsp (30 mL) balsamic vinegar
• 1 Tbsp (15 mL) Dijon mustard
• 3/4 tsp (4 mL) ground cumin
• 1/4 tsp (1 mL) black pepper
• 2 medium-sized zucchinis
• Grapeseed oil for grilling
• 6 whole grain buns (optional)
• Sprouts or microgreens (optional)