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Lentil Burgers

serves 2-4

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1 1/2 cups green lentils, rinsed and picked through
5 cups water
4 cloves garlic (1 clove peeled and crushed and 3 cloves minced)
1 bay leaf
1/2 small onion
2 teaspoons kosher salt
1/3 cup fresh breadcrumbs
1/4 pound cremini mushrooms
1 red bell pepper
1 small carrot
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon fresh ground black pepper
4 tablespoons olive oil (1 tablespoon for the burger mix and 3 tablespoons to cook the burgers)
1 large egg


prep: 25 minutes
total: 50 minutes


large saucepan
food processor


1. Put the lentils in a large saucepan with the water, the crushed clove of garlic, the bay leaf, the onion and 2 teaspoons of kosher salt. Bring the liquid to a boil over medium-high heat and cook until the lentils are tender, 15-20 minutes. Drain the lentils in a colander and remove the garlic, onion and bay leaf.

2. Meanwhile, in a food processor, pulse the breadcrumbs and 3 minced garlic cloves together in the food processor together. Add the mushrooms, bell pepper and carrot and pulse until everything is just combined. Finally, add the lentils, cumin, coriander, fresh ground pepper and 1 tablespoon of the olive oil. Pulse again until the mixture forms a coarse but cohesive consistency. (You want the ingredients blended together well to form patties, but you don't want a purée.

3. Beat the egg in a large bowl, then stir in the lentil mixture to combine. Divide the mixture into 4-6 balls and then press the balls into patties. Season on both sides with a sprinkling of salt and pepper.

4. Heat the remaining olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the burgers and cook, turning once, until they are brown and crisp, 6-8 minutes per side.

5. Drain the burgers on a paper towel, and serve.
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