Cumin-Spiced Red Lentil Burgers

Name: Cumin-Spiced Red Lentil Burgers
Total time: 75
Yield: 8
Ingredients: 0.75 cup red lentils; olive oil cooking spray; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 medium carrots, finely chopped; 1 medium orange bell pepper, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, pressed and divided; 1.5 tablespoons ground cumin; 0.25 teaspoon cayenne pepper; 0.75 cup gluten-free bread crumbs; 2 large eggs, lightly beaten; 0.25 cup chopped fresh parsley, divided; 0.25 cup chopped fresh cilantro, divided; 1 tablespoon kosher salt; 0.5 teaspoon ground black pepper; 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 8 leaves Bibb lettuce

Recipe by ChefLaura from allrecipes.com

1 Hr. 15 Mins.

Ingredients

8 servings

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0.75 cup red lentils
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olive oil cooking spray
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 medium carrots, finely chopped
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1 medium orange bell pepper, finely chopped
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2 stalks celery, finely chopped
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3 cloves garlic, pressed and divided
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1.5 tablespoons ground cumin
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0.25 teaspoon cayenne pepper

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0.75 cup gluten-free bread crumbs
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2 large eggs, lightly beaten
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0.25 cup chopped fresh parsley, divided
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0.25 cup chopped fresh cilantro, divided
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1 tablespoon kosher salt
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0.5 teaspoon ground black pepper
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1 cup plain Greek yogurt
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1 tablespoon lemon juice
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8 leaves Bibb lettuce

Instructions

Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
Place each burger onto a lettuce leaf and top with yogurt sauce.