Last week, I bought red lentils from Whole Foods because, for some reason, they were out of every single type of other lentil (perils of grocery shopping on Sunday night). Unbeknownst to me, red lentils cook a little bit differently than green or French lentils and end up really soft and smooshy. In other words, they are not good for making a lentil salad. But they are absolutely perfect for burgers. So this recipe happened. I served it with the same roasted eggplant that I posted here, but you could serve it with a salad, soup, whatever your heart pleases.
What you need:
- 1 lb red lentils
- bay leaf
- 1 carrot, cut into 3 large pieces
- celery, cut into 3 large pieces
- 1/4 of a small onion
- 1/2 cup of panko bread crumbs
- 1 egg
- 1 T parsley
- 1 clove of garlic, minced
- 1 green onion, chopped into small pieces
- 1/2 t curry powder
- 1/2 t ginger
What you do:
- Bring a medium pot of water to boil. Add the lentils, bay leaf, carrot, celery and onion. Cover and allow to simmer for about 20 minutes or until lentils are fully cooked (they’ll be a little mushy).
- Drain the lentils and allow to cool in a medium mixing bowl. Add in the egg, parsley, garlic
- Once the lentils have reached room temperature, add in the rest of the ingredients and mix until it reaches a burger-patty-like consistency and the mixture can be packed into burger patties without falling apart. If you need to, add more panko bread crumbs.
- Heat about 3 T of olive oil in a large skillet. Using, a 1/4 cup measuring cup, scoop the lentil mixtures into balls and then flatten into patties. Place in the skillet and allow to cook on each side for about 3-4 minutes or until golden brown.