- 5
Ingredients
- 5 SERVINGS
- 6 cups water
- 1 cup brown lentils or green French lentils (see Ingredient note)
- 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
Preparation
Step 1
Ingredient Note:
French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, about 20 minutes.
DIRECTIONS
Bring water to a boil in a large saucepan. 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.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes.
Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes.
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.
Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
Form the lentil mixture into 5 patties. 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. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more.
Serve immediately.