Cumin-Spiced Red Lentil Burgers

Total Time
Prep 0 mins
Cook 25 mins

Recipe by Ann Withey published in Food & Wine October 2005.

Ingredients Nutrition


  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. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. 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.
Most Helpful

These lentil burgers are delicious! Just the right amount of spice.

jackthepoolpro100 April 01, 2015

i realize it says Cumin-Spiced Red Lentil Burgers, but I am not a big fan of cumin, so I cut it back to 1/2 teaspoon and it was still too much for me. The burgers were delicious except for my problem. The next time I make these burgers I will substitute garam masala, about 1 teaspoon. DH and DD2 loved the burgers.

mandabears June 04, 2014

These are delicious! Even my fiancé the carnivore couldn't get enough of them. <br/><br/>I reduced the salt a bit (used about 2 tsps in total) and also add more than the recommended breadcrumbs--just keep adding until you reach a good consistency where you can easily form the burgers. I also find I keep them under the broiler longer than recommended--again, just until they seem done to me. Otherwise, I followed the recipe to a t--the seasoning is perfect and your house will smell amazing. <br/><br/>The first few times I made these I used brown lentils, which work, but you have to cook them much, much longer--and they don't mash up like the red lentils. I recommend sticking with red--less cooking time and a better consistency!

Sheba Girl June 03, 2014