cumin-spiced red lentil burgers

Ingredients

• Servings: 8
• 3/4 cup red lentils
• olive oil cooking spray
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 carrots, finely chopped
• 1 orange bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, pressed and divided
• 1 1/2 tablespoons ground cumin
• 1/4 teaspoon cayenne pepper
• 3/4 cup gluten-free bread crumbs
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup plain greek yogurt
• 1 tablespoon lemon juice
• 8 leaves bibb lettuce

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• pour lentils into a large saucepan with cold water to cover by 2 inches. bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper. coat paper with a layer of cooking spray.
• heat olive oil in a skillet over medium-high heat. saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. season mixture with cumin and cayenne pepper; remove skillet from heat.
• stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange the prepared baking sheet.
• bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
• whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
• put each burger into a lettuce leaf and top with a dollop of yogurt sauce.