Fenugreek, Cumin, Cayenne and Cilantro come together for a spicy, Indian inspired vegan burger.
Author: Amy Wilson
Serves: 4
Ingredients
½ cup dry lentils
1½ cups water
1 small red onion
8-10 mini carrots, chopped in a mini food processor
½ cup raw almonds chopped in a mini food processor
2 cloves chopped garlic
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp Cayenne pepper
½ tsp turmeric
1 tsp ground fenugreek
½ cup fresh cilantro, chopped finely
2 tsp salt
1-2 Tbsp olive oil
4 buns
Instructions
To prepare the lentils, bring water to a boil in a medium saucepan. Add lentils, reduce heat and cover partially. Simmer for about 15 minutes, which will overcook the lentils. Remove from heat and set aside uncovered.
In a separate saute pan, heat a Tbsp of olive oil over medium heat. Add chopped onion and saute until onions are softened, about 5 minutes. Add shredded carrots and garlic and continue cooking, stirring frequently.
Add chopped almonds, cumin, coriander, cayenne, turmeric, and fenugreek and continue to saute for a minute or two more while these flavors meld. Then remove from heat.
In a medium large mixing bowl, combine the lentils, onion mixture, cilantro, and salt. Stir to combine well. Shape into 4 patties.
In a large skillet over medium flame, heat the olive oil. Add patties and sautee until golden brown on one side, about 3 minutes. Flip and repeat. Serve immediately. These can be stored and cooked later.
Recipe by StreamingGourmet at http://blog.streaminggourmet.com/2012/09/14/spicy-red-lentil-burger-with-cilantro/