Red Lentil Burgers

1-1/2 cups red lentils
1 carrot
2 celery stalks
1 small onion
1 minced garlic clove
1 cup breadcrumbs
1 handful finely chopped parsley
1/2 to 1 tsp. curry powder
Salt and freshly ground pepper to taste
1/4 tsp. grated lemon rind
Olive oil for frying

Special tools:

Food processor, optional

 
Preparation:

Cover the lentils with water and cook for 10-12 minutes over moderate heat. While cooking, sauté the vegetables. (All the vegetables can be chopped in a food processor with a steel blade using the pulse button). When the lentils are tender, drain them. Purée half the lentils and set aside. Mix the other half of the lentils into the vegetables and add some of the breadcrumbs and mix until you get a homogenous mixture. It may be necessary to add more breadcrumbs to achieve this. Shape the mixture into 4 patties and coat with breadcrumbs. Fry in olive oil, about 5 minutes per side, over moderate heat. Season with salt and pepper and serve at once.

Serving suggestion: Serve with oven-roasted potatoes with shallots and a simple salad.

Serves 4.

 
Recipe provided by Anthony Dias Blue

Tasting Notes—November 1998

Wines
• Carneros Creek 1996 Pinot Noir
• Chalone Vineyards 1996 Pinot Noir
• Signorello 1995 Russian River Pinot Noir
• Wild Horse 1996 Pinot Noir

Recipes

• Chicken Breasts in Tomato Herb Sauce
• Red Lentil Burgers

Current Tasting Notes
Tasting Notes Archive

 
 
This page created November 1998

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