Curried Lentil Rice And Carrot Burgers Recipes

Steps:

• Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
• Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
• Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
• Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.

Steps:

• Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
• While they cook, dice the onion and grate the carrots.
• Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
• With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.

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.

Steps:

• Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
• Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
• Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
• Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
• Cover, reduce the heat, and simmer for 25 minutes.
• Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
• Optionally, serve topped with plain yogurt and some more raisins.

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil.
• Add the lentils, reduce the heat and cook until softened, about 15 minutes.
• Drain and set aside.
• Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice.
• Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes.
• Drain and set aside.
• In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned.
• Preheat oven to 350.
• In a large bowl, combine the lentils, rice and vegetables.
• Add the salt and pepper powder and mix well.
• Add a bit of bread crumbs or flour to hold the mixture together, if needed.
• Make into burger-sized patties and place on a baking sheet, or press into a loaf pan.
• Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.