Cumin Spiced Red Lentil Burgers

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Recipe by ann withey published in food & wine october 2005.

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Steps

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In a large saucepan , cover the lentils with cold water by 2 inches and bring to a boil over high heat.

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Reduce the heat to moderate and simmer the lentils until they are very tender , about 10 minutes.

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Drain the lentils well.

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Preheat the broiler.

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In a medium skillet , heat 2 tablespoons of the olive oil.

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Add the onion and cook over moderately high heat , stirring frequently , until golden , about 6 minutes.

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Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften , about 4 minutes.

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Stir in the cumin and cayenne and remove from the heat.

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Mix in the bread crumbs , 3 tablespoons of the parsley , the eggs , salt and pepper.

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Form the mixture into sixteen 1 / 4-cup burgers.

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Line a baking sheet with foil.

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Brush the foil and both sides of the burgers with the remaining 1 / 4 cup of olive oil.

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Broil until golden , about 3 minutes per side.

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Meanwhile , in a small bowl , mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of .

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Ingredients

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red lentils, extra virgin olive oil, onion, carrots, garlic cloves, ground cumin, cayenne pepper, plain breadcrumbs, fresh parsley leaves, eggs, kosher salt, fresh ground pepper, plain low-fat yogurt, fresh lemon juice