Lentil & Almond Burgers
Recipe from EatingWell

These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.



by 1  person


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Ingredients
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    6   cups 
    water
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    1   cup 
    brown, or French green lentils (see Note)
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    2   tablespoons 
    extra-virgin olive oil, divided
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    3/4  cup 
    finely chopped carrot
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    1/3  cup 
    finely chopped shallots, (about 2 medium)
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    1/3  cup 
    finely chopped celery, (about 1 stalk)
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    1/4  cup 
    sliced almonds
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    1   teaspoon 
    chopped fresh thyme
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground pepper
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    1   
    large egg yolk, lightly beaten
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    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.
Tips:

1.
Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.
2.
MAKE AHEAD TIP: Prepare through Step 2 up to 6 hours in advance.
Nutrition information
Per Serving: cal. (kcal) 228, Fat, total (g) 9, chol. (mg) 41, sat. fat (g) 1, carb. (g) 27, Monosaturated fat (g) 6, fiber (g) 7, pro. (g) 11, vit. A (IU) 2429.51, sodium (mg) 276, Potassium (mg) 467, iron (mg) 3.6, Starch () 1.5, Lean Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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