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    You are in: Home / Red / Cumin-Spiced Red Lentil Burgers Recipe
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    Cumin-Spiced Red Lentil Burgers

    Cumin-Spiced Red Lentil Burgers. Photo by Bayhill

    1/1 Photo of Cumin-Spiced Red Lentil Burgers

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Queen Dana's Note:

    Recipe by Ann Withey published in Food & Wine October 2005.

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    Units: US | Metric


    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on June 04, 2014


      i realize it says Cumin-Spiced Red Lentil Burgers, but I am not a big fan of cumin, so I cut it back to 1/2 teaspoon and it was still too much for me. The burgers were delicious except for my problem. The next time I make these burgers I will substitute garam masala, about 1 teaspoon. DH and DD2 loved the burgers.

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    • on June 03, 2014


      These are delicious! Even my fiancé the carnivore couldn't get enough of them. <br/><br/>I reduced the salt a bit (used about 2 tsps in total) and also add more than the recommended breadcrumbs--just keep adding until you reach a good consistency where you can easily form the burgers. I also find I keep them under the broiler longer than recommended--again, just until they seem done to me. Otherwise, I followed the recipe to a t--the seasoning is perfect and your house will smell amazing. <br/><br/>The first few times I made these I used brown lentils, which work, but you have to cook them much, much longer--and they don't mash up like the red lentils. I recommend sticking with red--less cooking time and a better consistency!

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    • on August 22, 2012


      We really enjoyed these spiced lentil burgers. I've never used red lentils before and found them to be lighter in taste than regular brown lentils. I made these as written with just a couple of changes. I was generous with the cumin, adding 2 tsp., and I substituted cilantro for the parsley because I thought that the cilantro would add more flavor to the burgers. Also, I used plain Greek yogurt for the sauce because I prefer the texture. The sauce complimented the lentil burgers nicely.
      **Made for ZWT 8 India**

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cumin-Spiced Red Lentil Burgers

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 616.5
    Calories from Fat 239
    Total Fat 26.5 g
    Saturated Fat 4.7 g
    Cholesterol 96.6 mg
    Sodium 2012.3 mg
    Total Carbohydrate 69.3 g
    Dietary Fiber 10.6 g
    Sugars 8.6 g
    Protein 28.0 g

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