Lentil and Almond Burgers

Ingredients

• 6 cups water
• 1 cup organic brown lentils or green French lentils (see INGREDIENT NOTE)
• 2 Tbsp expeller-pressed extra-virgin olive oil
• ¾ cup finely chopped organic carrot
• ⅓ cup finely chopped organic shallots (about 2 medium)
• ⅓ cup finely chopped organic celery (about 1 stalk)
• ¼ cup sliced almonds
• 1 tsp chopped fresh thyme
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 1 large free range egg yolk, lightly beaten
• 1 Tbsp 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 Tbsp 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 Tbsp 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.



INGREDIENT NOTE: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.

MAKE AHEAD TIP: Prepare through Step 2 up to 6 hours in advance.

Nutrition Facts

Per serving: 228 calories; 9 g fat (1 g sat, 6 g mono); 41 mg cholesterol; 27 g carbohydrate; 11 g protein; 7 g fiber; 276 mg sodium; 473 mg potassium.


Nutrition Bonus: Folate (53% daily value), Vitamin A (50% daily value), Fiber (40% daily value), Iron (20% daily value), Potassium (16% daily value)