Vadouvan burgers with red lentils and kale

Name: Vadouvan burgers with red lentils and kale
Ingredients: 150 g Kale; 200 g Cauliflower; 75 Red lentils; 2 Euroma Vadouvan; 2 Oatmeal; 1 Olive oil; 250 g Cherry tomatoes; 1 units.items Red onion; 2 units.items Baby romaine lettuce; 4 units.items Eggs; 4 units.items Sandwiches; 4 Yogurt; 3 units.items sprigs of parsley

Vadouvan burgers with red lentils and kale.This blend comes from the Puducherry region in India, where there are many French influences. The result is a delicious Indian curry with a French twist. Also great as a base for a soup or as a flavor enhancer in a salad.

Ingredients

150gKale

200gCauliflower

75Red lentils

2Euroma Vadouvan

2Oatmeal

1Olive oil

250gCherry tomatoes

1units.itemsRed onion

2units.itemsBaby romaine lettuce

4units.itemsEggs

4units.itemsSandwiches

4Yogurt

3units.itemssprigs of parsley

Preparation

Cook the kale for 15 minutes until tender, and at the same time cook the cauliflower for 8 minutes until done. Drain, rinse with cold water, and squeeze out. Cook the lentils in a little water for 5 minutes until done.
Put the vegetables, lentils, and 1¬Ω tablespoons Vadouvan in a food processor and blend finely. Add oatmeal, season with salt, and mix well. Divide the dough into 8 equal pieces and shape into burgers.
Heat the olive oil in a frying pan and brown the burgers on both sides for 6 minutes.
Halve the cherry tomatoes and slice the red onion into fine rings. Make a salad with the lettuce, cherry tomatoes, and red onion.
Mix the remaining Vadouvan and parsley into the yogurt for the dressing. Once the burgers are golden brown, fry the eggs to your liking.
Then top the burgers with lettuce, a Vadouvan burger, and the egg. Serve with the yogurt dressing and the remaining salad.