INGREDIENTS

• 6 cups water
• 1 cup brown or French green lentils
• 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

DIRECTIONS

1. Bring water to a boil in a large saucepan.
2. 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.
3. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
4. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes.
5. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes.
6. 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.
7. Transfer to a large bowl; stir in the remaining lentils.
8. Let cool for 10 minutes. Mix in egg yolk and lemon juice.
9. Cover and refrigerate for 1 hour.
10. Form the lentil mixture into 5 patties.
11. 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.
12. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.

NUTRITION

Per serving:
228 calories
9 g fat
1 g sat
27 g carbohydrates
0 g total sugars
11 g protein
7 g fiber

SmartPoints value : 6