Lentil and Almond Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients6 cups water 1 cup brown lentils, or green French lentils (see Ingredient note) 2 tablespoons extra-virgin olive oil, divided 3/4 cup finely chopped carrot 1/3 cup finely chopped shallots, (about 2 medium) 1/3 cup finely chopped celery, (about 1 stalk) 1/4 cup sliced almonds 1 teaspoon chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 large egg yolk, lightly beaten 1 tablespoon lemon juice
Directions
1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user THEAREA.
1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user THEAREA.
Nutritional Info Amount Per Serving
- Calories: 149.5
- Total Fat: 9.1 g
- Cholesterol: 41.0 mg
- Sodium: 262.8 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.4 g
- Protein: 5.6 g
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