Lentil and Almond Burgers
Ingredients 
- 6 cup water
- 1 cup brown lentil or green French lentil
- 2 Tbsp extra-virgin olive oil, divided
- ¾ cup finely chopped carrots
- 2 finely chopped medium shallot
- 1 finely chopped celery
- ¼ cup sliced almond
- 1 tsp chopped fresh thyme
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 1 large egg yolk, beaten
- 1 Tbsp lemon juice
Directions 
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.
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 hour.
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.
- Ingredients12
- Servings5
- Calories228
Nutrients Per Serving 
- Calories: 228
- Fat: 10 g
- Protein: 10 g
- Carbohydrates: 13 g
- Fiber: 7 g
- Sodium: 268 mg
- Potassium: 306 mg