Orange lentils don’t need pre-soaking time and are quickly cooked. Boil 200 grams of orange lentils until they are al dente, max 10-15 mins. Drain. Add 1 big avocado (ready to eat), 3 chopped garlic cloves, 1 spicy little epper, 1 slice of old bread, 2 chopped shallots, 1 table spoon of fresh mint, 1 table spoon of cumin, pepper and salt. Mix in the blender. Add 1 egg to obtain a smooth mixture. Make 4 -5 large burgers with this amount. Put the burgers on baking paper. Leave in the fridge until baking time( to make them firmer). Put 250 grams of halved radishes and 250 grams of halved cherry tomatoes on baking paper. Add a drizzle of olive oil, pepper, salt and 1 tea spoon of dried oregan. Put both, the burgers and the mix tomatoes/radishes in the oven at 180° for approx 30 mins. Turn the burgers halfway and stir the tomatoes and radishes halfway.
Make a green salad and add some lovely fresh sprouts. I got this great ‘sprout grower-machine from one of my dearest friends in Belgium, Liesbeth. Mix 4 spoons of good olive oil, 2 table spoons of apple vinegar, 1 teaspoon of honey, salt and pepper. Serve the salad with the ovendried radishes and tomatoes and the burgers on a halved grilled pita bread. Finish with the dressing. Add a portion of Greek yoghurt, 1 finely chopped garlic clove, pepper, salt and some fresh mint.
Beautiful colors and flavors on a hot summer evening!