Cumin-Spiced Red Lentil Burgers |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe by Ann Withey published in Food & Wine October 2005. Ingredients:
1 1/2 cups red lentils (see note) |
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
1 small onion, finely chopped |
3 medium carrots, finely chopped |
3 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
3/4 cup plain breadcrumbs |
1/4 cup coarsely chopped fresh parsley leaves |
2 large eggs, lightly beaten |
1 tablespoon kosher salt |
1/2 teaspoon fresh ground pepper |
1 cup plain low-fat yogurt |
1 teaspoon fresh lemon juice |
Directions:
1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
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