• Healthy
• Vegetarian

Ingredients

1. 1 1/2 cups red lentils (see Note)
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 1 small onion, finely chopped
4. 3 medium carrots, finely chopped
5. 3 garlic cloves, minced
6. 1 1/2 teaspoons ground cumin
7. 1/4 teaspoon cayenne pepper
8. 3/4 cup plain, dry bread crumbs
9. 1/4 cup coarsely chopped parsley leaves
10. 2 large eggs, lightly beaten
11. 1 tablespoon kosher salt
12. 1/2 teaspoon freshly ground pepper
13. 1 cup plain low-fat yogurt
14. 1 teaspoon fresh lemon juice

Directions

1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.

Make Ahead

The lentil burgers can be prepared through Step 2 and refrigerated overnight.

Notes

Red lentils are available at health-food stores and Middle Eastern markets.
One Serving 621 cal, 27 gm total fat, 4.3 gm saturated fat, 71 gm carb, 11 gm fiber.