Cumin-Spiced Red Lentil Patties |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A great vegetarian entree. I adapted this from a Food & Wine recipe by really cutting down on the olive oil, subbing eggbeaters for real eggs and using nonfat yogurt. Be sure not to drain the lentils too much or the patties are too dry. You want the mixture to be slightly wet when you make the patties. Ingredients:
1 1/2 cups red lentils |
1 1/2 tablespoons olive oil |
2 tablespoons olive oil |
1 small onion, finely chopped |
3 medium carrots, finely chopped |
1 stalk celery |
10 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
3/4 cup bread crumbs |
1/4 cup chopped parsley leaves |
1/2 cup eggbeaters, lightly beaten |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground pepper |
1 cup plain nonfat yogurt |
1 teaspoon fresh lemon juice |
Directions:
1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Spray the foil with nonstick cooking spray and both sides of the burgers. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
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