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Lentil & Almond Burgers

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INGREDIENTS

  • 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 juice

DIRECTIONS

  1. Bring water to a boil in a large saucepan.
  2. 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.
  3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
  4. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes.
  5. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes.
  6. 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.
  7. Transfer to a large bowl; stir in the remaining lentils.
  8. Let cool for 10 minutes. Mix in egg yolk and lemon juice.
  9. Cover and refrigerate for 1 hour.
  10. Form the lentil mixture into 5 patties.
  11. 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.
  12. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.
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NUTRITION

Per serving:
228 calories
9 g fat
1 g sat
27 g carbohydrates
0 g total sugars
11 g protein
7 g fiber

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SmartPoints value : 6