Lentil and Almond Burgers




  • 6 cup water
  • 1 cup brown lentil or green French lentil
  • 2 Tbsp extra-virgin olive oil, divided
  • ¾ cup finely chopped carrots
  • 2 finely chopped medium shallot
  • 1 finely chopped celery
  • ¼ cup sliced almond
  • 1 tsp chopped fresh thyme
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 large egg yolk, beaten
  • 1 Tbsp lemon juice


Bring water to a boil in a large saucepan. 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.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. 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. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.

Form the lentil mixture into 5 patties. 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. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.

  • Ingredients12
  • Servings5
  • Calories228

Nutrients Per Serving

  • Calories: 228
  • Fat: 10 g
  • Protein: 10 g
  • Carbohydrates: 13 g
  • Fiber: 7 g
  • Sodium: 268 mg
  • Potassium: 306 mg