2tablespoonsextra-virgin olive oil + more for basting burgers
1small onionfinely chopped
3medium carrotsfinely chopped
3garlic clovesminced
1 1/2teaspoonsground cumin
1/4teaspooncayenne pepper
3/4cupplaindry bread crumbs
1/4cupcoarsely chopped parsley leaves {I used ~2 Tbsp dry}
2large eggslightly beaten
1tablespoonkosher salt
1/2teaspoonfreshly ground pepper
1cupplain low-fat yogurt {I used sour cream}
1teaspoonfresh lemon juice
Instructions
Preheat the broiler. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce heat and simmer until lentils are very tender, about 10 minutes. Drain well.
In a medium skillet, heat 2 tablespoons of oil. Add onion, garlic, and carrots and cook over moderately high heat, stirring frequently, until carrots carrots begin to soften. Stir in the cumin and cayenne and remove from heat.
In a large bowl, combine onion/carrot mixture, lentils, bread crumbs, 3 tablespoons of the parsley, eggs, salt and pepper. Form the mixture into burgers.
Line a baking sheet with foil. Brush the foil and tops of burgers with olive oil. Broil about 3-4 minutes on one side (or until golden brown) then flip burgers, brush with oil, and broil for 3-4 minutes more.
Meanwhile, in a small bowl, mix the yogurt {I was out of plain yogurt and had to use sour cream –which was perfectly fine} with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers with the sauce on the side.