This is another gem from one of my favorite recipe books Vegan Planet cookbook. This recipe sounded good and did not disappoint. I modified it slightly as I didn’t have any olive oil in the house, and I added tomatoes and we were happy with my version.

Beans are a great source of dietary fiber and have no fat or cholesterol - unless you add that to them. You can eat as much of them as you want. As you start adding more bean into your diet, you may have a flatulence issue but that will settle down as your body gets used to getting the much needed fiber you may be missing now. Be patient - or sprout them a bit before cooking - that will help with the gas issues. To do that - soak them overnight, spread them out on a damp cloth for another 12 hours. Once they have just the tiniest little sprout on them they are ready to cook. This step isn’t necessary but will help if gas is a concern.

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Popularity: 9%

These lentil burgers with kale, walnuts and flax are a convenient food for us around our house. The flax seeds and kamut flour hold the burgers together without egg or other unhealthy options while kale is one of the 10 most nutritious foods you can eat. More often than not, we make a triple batch of these, cook them all and then store them to be re-heated later or used as the filler in a wrap along with avocado, fresh greens and Franks Red Hot sauce.

Each lentil burger is roughly 7.5 grams of fiber or more (depending on how much you use for each burger), so they are both filling and nutritious.

The Ultimate Green Lentil Vegetable Burger

1 Tbsp ground flax seeds
2 Tbsp Braggs
1/2 cup walnut pieces
3/4 cup cooked green lentils, well drained
1/4 cup grated onion
1/4 cup minced green kale
1/3 cup kamut flour
Celtic sea salt and freshly ground black pepper to taste

In a large blender, combine the flax seeds and Braggs, blending until viscous and then set aside.

In a food processor, pulse the walnuts to a coarse mixture. Add the lentils, onion, kale, kamut flour, flax mixture and the salt and pepper. Process until well combined but with some texture remaining. Shape the mixture into patties and place on a platter. Refrigerate for 30 minutes.

Have a cup of green tea.

Heat a small portion of coconut oil in a large skillet over medium heat, add the patties, cook until browned on both sides - about 4 minutes per side.

Serve hot, or if you make a large amount, store them in a container in the fridge to be reheated later or to be used as filler in a veggie wrap.

We found that no oil is required in these lentil burgers lowering their fat content even further. 1 cup of cooked lentils has less than 1 gram of fat in it so the only fat in this recipe comes from natural sources, the walnuts and flax seeds, both a good source of essential omega fats.

Serve with steamed Swiss chard and a salad, to add even more of the desired greens into your menu plan. Pictured here is Quinoa Salad from a few weeks ago.

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Ultimate Green Lentil Vegetable Burger Photo Credit: Her View Photography

Popularity: 11%

Ready for a good fiber blast?! Try this high fiber triple grain pilaf instead of your usual rice dish. Adding more fiber into your diet will not only keep your digestion moving along, but eating more natural foods and less processed ones will give you more nutrients in your diet. Most on this after the recipe.

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Popularity: 6%

We eat beans a lot at our house because they are packed full of nutrients, high in fiber, and are very low in fat and calories. Basically they fill you up so you don’t want to eat a lot of other stuff that might not be as good for you. This Red Bean Cake recipe fits the bill perfectly!

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Popularity: 10%