Lentil & Almond Burgers

6 cups water
1 cup brown, or French green lentils
2 garlic cloves, diced
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

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 3/4 of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer ground and the remaining 1/4 mixture to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg and lemon juice. Cover and refrigerate for 1 hour.

3. Form the lentil mixture into 4 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. Using a wide spatula will make it easier to flip the delicate patties. Serve immediately.

Suggestions: Adding a bit of tzatziki sauce on top of the burger once you're about ready to eat it is a great flavor/texture addition. Jarlsberg lite cheese also works extremely well here.

Serving Size: 6 patties