Lentil & Almond Burgers

6 cups water
1 cup brown or French green lentils
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten
1 tablespoon lemon juiceDIRECTIONS
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
Meanwhile, heat 1 tablespoon 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
Form the lentil mixture into 5 patties. Heat the remaining 1
tablespoon 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.NUTRITION
Per serving:
228 calories
9 g fat
1 g sat
27 g carbohydrates
0 g total sugars
11 g protein
7 g fiberSmartPoints value : 6

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