Lentil and sweet potato burgers with mint chutney and a side of roasted parsnips.

A friend recently asked how I find the time to cook healthy foods from scratch rather than open up a box of something, add water and be done with it.  The answer is two-fold.  First, time management is key.  I try to stay very organized during the week when I’m juggling work, exercise, writing and spending time with my family.  Second, I keep things very simple.  What I’ve learned about food is that the simpler it is, the lovelier it can be.  For example, the number of ingredients that I cook with is typically 2-5 ingredients not counting spices and things like onion, garlic and ginger.  I rarely add salt to what I’m cooking so I always have really good quality spices, herbs and aromatics on hand.  To show you what I mean, here is my recipe for lentil and sweet potato burgers with a side of roasted parsnips.  Other than the aromatics and spices, there are only three main ingredients.    If you want a green vegetable to go with it, add a side of steamed fresh spinach.

For the lentil burgers:

  • 1.5 cup of cooked lentils (It takes about 20 minutes to cook using dried lentils.)
  • 1 medium baked sweet potato (Peel the sweet potato, prick it with a fork and wrap in wax paper.  Cook in the microwave for 3-4 minutes.)
  • 1 small chopped onion, 1-2 cloves of garlic, 2 tbls of fresh minced ginger (Sauté these aromatics until softened, add in 2 tbls of a good quality curry powder and sauté another 30 seconds)
  • Add the sautéed aromatics, lentils and sweet potato into a food processor and blend together.
  • Spoon a heaping portion of the lentil mixture into a non-stick pan.  Flatten the lentil burgers into more of a patty shape with the back of the spoon and brown on both sides.
  • Serve with homemade mint chutney.  (Combine 1 bunch of mint with 1 bunch of cilantro, 2 tbls fresh minced ginger, 1-2 cloves of garlic and the juice from one lime into the food processor and blend together.  You made need to add a little water if it’s too pasty.)
  • For the roasted parsnips, peel and chop into match sticks.  Use a heavy roasting pan since this will help caramelize and crisp up the parsnips.  Mix with olive oil and a little salt.  Roast at 450 until crispy brown. 

This dinner took about 45 minutes to prepare, including prep time.  It was healthy, satisfying and low in calories.




10 thoughts on “Lentil and sweet potato burgers with mint chutney and a side of roasted parsnips.

  1. Bev, I love sweet potatoes! Sandy and I will definitely try this recipe. You are so right about organization, but we find that once you get into the mindset of cooking healthy, it becomes a habit. We don’t really notice any extra time or inconvenience anymore.

  2. Bev, did you use green/brown or green lentils?

    LM, if you and Sandy also like chillis try adding a few chopped hot chillis and chopped coriander (cilantro) to cooked mashed sweet potato.

  3. This sounds so good. I definately need to be more adventurous and try this recipe. Have a beautiful day!

  4. Oh, Yum! Sounds delicious. I do almost all of meals from scratch. Once you have a “paintbox” full of lovely herbs and spices, then as you do, keeping it simple with just a few beautiful fresh ingredients really doesn’t take much longer than a box or bag of a convenience food. Healthy, beautiful, simple! 🙂

    • You said it perfectly, Dori…”a paintbox full of lovely herbs and spices.” Very nice description. Thanks so much for stopping by. Have a great evening and enjoy your cooking.

  5. Bev, it sounds great. I’m going to try the roasted parsnips – I love parsnips. I never would have thought of sweet potatoes and mint – but I’m going to try it. I’ve got lots of mint growing. Thanks for not only directing us to good ideas about healthy living, but also helping us stay aware how to make it all yummy.

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