This study aims to some natural food sources as effective factors to enhance the immune in male rats. Spinach and lentils were carried of chemical, biological and Sensory evaluations of prepared a vegetarian burger using a mixture of these sources. Moisture, protein, fat, ash, fiber, carbohydrates and energy content of spinach powder as dry weight 6.22, 12.84, 4.79, 23.43, 11.72, 40.99 g/100 g and 258.44 kcal/100 g, respectively. So, higher in phenolic compounds compared to lentils. In germinated lentils increased protein and fiber but fat, ash, carbohydrates and energy decreased compared to untreated lentils. Soaking and cooking of lentils increased iron, zinc, copper, selenium and phenolic compounds compared to germinated and cooked lentils. Results indicated the rats were fed on spinach and lentil led to increase of white blood cells (WBC), red blood cells (RBC), hemoglobin (HGB). while, were decrease serum lipid profile and glucose contents. Therefore, significant decrease in the values of Triglycerides (T.G) Very Low-density Lipoprotein (VLDL), Low-density Lipoprotein (LDL). As, they were improved the Immunoglobulin G (IgG) and Immunoglobulin A (IgA). Sensory evaluation indicated that there was a high degree of acceptance in the burger samples, as it achieved a degree greater than 80%, compared to the control burger. Conclusion: feeding rats of spinach and lentils led to improvement in immunity due to they contain the many bioactive ingredients. Also, all samples of preparation vegan burger were acceptable in all sensory characteristics from all members.