These lentil burgers are Super!
I highly recommend you make them and then top them with thick yogurt and mango chutney.
Mango Slaw would be a wonderful side with these.
I served them with some roasted sweet potato because I ran out of the stuff to make Mango Slaw...If not, I would have definitely made it again!
Curried Lentil Burgers
(adapted from Moosewood)
1 C dried red lentils
2 C water
1/2 tsp ground tumeric
1 tsp salt
1 1/2 C chopped onion
3 garlic cloves, minced
2 Tbsp olive oil
1/2 C celery, diced
1 C red pepper, diced
1 Tbsp grated gingeroot
1 Tbsp curry powder
1/2 ground cinnamon
2 C cooked rice (I used basmati)
3/4 C walnuts, peanuts or cashews, roasted and finely chopped
1 Tbsp lime juice
1/4 C parsley, finely chopped
Preheat oven to 400*.
1. Rinse and drain the lentils. Put them in a small saucepan with the water. Bring to a boil, add turmeric and 1/2 tsp salt. Cover, lower the heat to low and simmer 20 mins or until very soft. If there is liquid left, drain the lentils.
2. Meanwhile, in a skillet over medium heat. Cook onions and garlic in oil until soft, about 6 mins. Add celery and peppers, cook another 6-7 mins. Add a splash of water if it is sticking.
Add ginger, curry, cinnamon, the rest of the salt and cook another minute.
Remove from the heat and add cooked rice, lentils, lime juice, nuts, and parsley.
3. When mixture has cooled to handling temperature, form into patties (a heaping half cup each) and place on a well oiled baking tray.
4. Bake for 20 minutes. Cool slightly before handling.
**Top with thick, plain yogurt, lettuce and fruit chutney.