Curried Lentil And Chickpea Burgers Food

CURRIED LENTIL, RICE AND CARROT BURGERS

Curried Lentil, Rice and Carrot Burgers image

I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.

Provided by Martha Rose Shulman

Time 40m

Yield 6 burgers.

Number Of Ingredients 14

Ingredients

2 tablespoons peanut or canola oil
1/3 cup finely diced onion
1 cup finely diced carrots
6 ounces mushrooms, sliced or finely chopped
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon curry powder
1/2 teaspoon yellow mustard seeds
Pinch of cayenne (or to taste)
Salt and freshly ground pepper to taste
1 cup cooked brown rice
2 1/2 cups cooked brown lentils, drained
1 egg

Steps:

Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams

VEGETARIAN CHICKPEA AND LENTIL CURRY

Vegetarian Chickpea and Lentil Curry image

This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.

Provided by Liliana

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil, or as needed
1 large onion, chopped
1 hot chile pepper, chopped
5 cloves garlic, chopped
½ teaspoon curry powder
½ teaspoon ground turmeric
1 (16 ounce) package red lentils
2 cups water, or more as needed
1 (15 ounce) can chickpeas, not drained
3 cups chopped fresh spinach, or more to taste
2 tablespoons chopped fresh cilantro, or more to taste
1 dash lemon juice, or more to taste
1 pinch cayenne pepper, or more to taste

Steps:

Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.
Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 60.7 g, Fat 4.6 g, Fiber 14.6 g, Protein 24.6 g, SaturatedFat 0.5 g, Sodium 172 mg, Sugar 3.2 g

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