Cumin-Spiced Red Lentil Burgers

These hearty homemade veggie burgers are so satisfying you won't miss the meat thanks to red lentils and sauteed vegetables!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 218 Calories

Ingredients

• 1 tablespoon lemon juice
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 eggs, lightly beaten
• ¼ teaspoon cayenne pepper
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 ½ tablespoons ground cumin
• 1 tablespoon kosher salt
• ¼ cup chopped fresh cilantro, divided
• olive oil cooking spray
• 1 cup plain Greek yogurt
• 1 orange bell pepper, finely chopped
• 3 carrots, finely chopped
• ¼ cup chopped fresh parsley, divided
• ¾ cup red lentils
• 3 cloves garlic, pressed and divided
• ¾ cup gluten-free bread crumbs
• 8 leaves Bibb lettuce

Recipe Instructions

Step 1

Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.

Step 3

Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.

Step 4

Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.

Step 5

Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.

Step 6

Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.

Step 7

Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.