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Leftover Lentil Soup Veggie Burgers by Jasmine Briones

Leftover Lentil Soup Veggie Burgers by Jasmine Briones



  • 1 box Right Foods Lentil Vegetable with Kale Soup
  • 1 cup rolled oats
  • 1 tbsp flax meal
  • 2 tbsps chickpea flour
  • 1 tbsp nutritional yeast
  • 1 tbsp ketchup
  • 1 tsp dried chives
  • 1 tsp garlic powder
  • 1/4 tsp salt to taste
  • 4 bagels
  • Garnish:
  • 1/4 onion sliced thin
  • lettuce
  • tomatoes
  • ketchup
  • mustard
  • any additional fillings of your choice

This Recipe Includes Right Foods Organic Lentil Vegetable with Kale Gluten Free Soup


  1. Preheat oven to 375 F and line a baking sheet with parchment paper.
  2. Strain the soup but reserve the liquid. Let it sit in strainer over a bowl for about 5 minutes to drip excess liquid, stirring often.
  3. Add the strained soup into a food processor, along with the remaining ingredients for the patties. Scoop out 1/3 cup sized scoops, and form into 4 patties.
  4. Place onto lined baking sheet, and bake for 15 minutes. Remove from oven, flip, then bake for a further 6 minutes.
  5. As the patties bake, prepare your onions. Add your sliced onions to a pan, along with 1/4 cup of the strained liquid. Sauté over medium heat. When the liquid begins to cook off, add in 1/4 cup of the liquid at a time and if you run out, simply add in water. Continue cooking until the onions caramelize, about 11-12 minutes.
  6. To assemble, add in a lentil burger and caramelized onions. Add whatever fillings your heart so desires and enjoy!

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