Serves 4

This salad is great for a packed lunch to take with you to work or even as a light dinner. 

• 1 cup French green lentils, rinsed and drained
• ¼ small onion
• 2 bay leaves
• 1 large shallot, finely chopped (¼ cup)
• 2 Tbs. lemon juice or apple cider vinegar
  
• 1 small cucumber, diced (1 cup)
• 2 medium tomatoes, diced (1 cup)
• ¼ cup chopped fresh mint
• 1 Tbs. olive oil
• ¼ cup crumbled feta cheese

1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool.

2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.

Note: You could also make a nice dressing with a little garlic, mustard, apple cider vinegar and olive oil. Also to vary the recipe from time to time you could throw in a handful of walnuts ! Yum !

Prep Time: 15 minutes  Cook Time: 40 minutes    Total Time: 55 minutes    Yield: Serves 6

• Bean Burger Ingredients
  

• 15ml/1 tbsp olive oil
• 1 onion finely chopped
  
• 2 cloves garlic, crushed
• 450g/1lb carrots, chopped
• 5ml/1tsp ground cumin
• 5ml/1tsp ground coriander
• 200ml/7floz vegetable stock
• salt and ground black pepper
• 1 (400g) can mixed or red kidney beans, drained
• 75g/3oz fresh wholewheat breadcrumbs
• 45ml/3tbsp chopped fresh coriander
• a little spray olive oil or brush
• rolls and salad leaves to serve  (optional)
  

• For the Coleslaw

• 225g/8oz white cabbage, stalk removed
• 225g/8oz carrots, washed
• half a small onion, finely chopped
• 60ml/4tbsp virtually fat free mayonnaise
• 60ml/4tbsp low fat natural yogurt
• 10ml/2tsp Dijon mustard

Preparation:

• In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for a further 1 minute.
• Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
• Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and season to taste and leave to cool.
• Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately.
• Preheat the oven to 220C/Fan200C/425F/Gas Mark 7 and put a large baking sheet in to preheat.
• Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.
  

• To make the coleslaw
• Finely shred the cabbage, coarsely grate the carrots and mix the two together with the onion. Add the mayonnaise, yogurt and mustard to the vegetables and mix thoroughly, then chill until required.

The burgers can be served with the coleslaw on the side or tucked into a bread bun and topped with coleslaw for a more hearty meal. For those watching their weight skip the bun and have them with coleslaw and a green salad.

This recipe is suitable for freezing. At the end of step 3, place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking as above.

Recipe courtesy of British Carrots