Cumin-Spiced Red Lentil Burgers

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups red lentils (see Note)
• 1⁄4 cup extra virgin olive oil, plus
• 2  tablespoons extra virgin olive oil
• 1  small onion, finely chopped
• 3  medium carrots, finely chopped
• 3  garlic cloves, minced
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon cayenne pepper
• 3⁄4 cup  plain breadcrumbs
• 1⁄4 cup  coarsely chopped fresh parsley leaves
• 2  large eggs, lightly beaten
• 1  tablespoon kosher salt
• 1⁄2 teaspoon fresh ground pepper
• 1  cup plain low-fat 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. 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.