By Chef Colombe

These cumin-spiced red lentil burgers have a great crunch on the outside and are wonderful topped with caramelized onion and homemade garlic herbed yogurt. A nice comfort food.

Yield: 4 large burgers

Ingredients:

1 ½ cup red lentils, cooked

¼ cup plus 2 tbsp. extra-virgin olive oil

1 small onion, finely chopped

3 medium carrots, finely chopped

1 orange bell pepper, finely chopped

2 celery stalks, finely chopped

1 large handful arugula, roughly chopped

3 garlic cloves, minced

1 ½ tbsp.  ground cumin

¼ tsp. cayenne pepper

¾ cup plain, dry bread crumbs (gluten-free)

¼ cup parsley leaves, coarsely chopped

¼ cup cilantro, coarsely chopped

2 large eggs, lightly beaten

1 tbsp. kosher salt

½ tsp. black pepper, freshly ground

1 cup plain, low-fat yogurt (preferably goat or sheep milk yogurt)

1 tbsp. lemon juice, freshly squeezed

Instructions:

  1. In a large saucepan, cover lentils with cold water by 2 inches, and bring to a boil over high heat. Reduce the heat to medium and simmer until lentils are tender, about 10 minutes. Drain lentils well.
  1. Pre-heat the broiler to 475°F.
  1. In a medium skillet, heat 2 tbsp. of olive oil. Add onion and cook over medium heat, stirring frequently, until golden-about 6 minutes. Add carrots, orange pepper, celery and two-thirds of the garlic and cook until carrots begin to soften, about 6 minutes. Stir in the cumin and cayenne and remove from the heat.
  1. Mix in cooked lentils, bread crumbs, 3 tbsp. parsley and cilantro, the eggs, sea salt and pepper. Form the mixture into burgers.
  1. Line a baking sheet with foil. Brush foil and both sides of the burgers with remaining ¼ cup of olive oil. Broil until the outside crisps up, about 2 minutes on each side. Once crisp, lower temperature to 350°F to cook through, about 2 more minutes.
  1. Meanwhile, in a small bowl, mix yogurt with the lemon juice and the remaining garlic and 1 tbsp. of parsley and cilantro. Serve the burgers hot, with the yogurt sauce on the side.

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Enjoy!