curried lentil burgers

• 1/2 cup dried chickpeas- soak for 24 hours
• 2/3 cup dried lentils
• 1 tablespoon oil
• 1 small onion, chopped
• 1 carrot, peeled and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 2 teaspoons sweet yellow curry powder
• juice of 1/2 lemon
• 1 tablespoon chopped parsley, optional
• 2 eggs
• 6 buns
• your favorite burger toppings

1. Make sure the dried chickpeas have soaked in water for a night and day. Drain and rinse the chickpeas. Add the chickpeas to 6 cups of water and simmer, covered for 15 minutes. Add the lentils and cook for another 25-35 minutes until cooked through, but not mushy. Drain and set aside.

2. In a small saute pan over medium heat, add the oil, onion, garlic, carrot, and salt. Cook for 8-10 minutes. Add the lemon juice and curry powder. Scrape the bits off the bottom of the pan and remove from heat.

3. Add the lentils, chickpeas, and onion mixture to a food processor. Pulse 10 times for 1 second. You want to bust everything up, but you want lots of chunky texture.

4. Dump the lentil mixture into a large bowl. In a small bowl, whisk the 2 eggs. Add the eggs to the lentils and mix well. The eggs act as a binder for the burgers and add moisture.

5. Preheat the oven to 450 degree. Line a baking sheet with parchment paper.

5. Divide the mixture into sixth and using your hands, shape them into patties. Lay them out on the baking sheet. Bake for about 12-17 minutes or until starting to brown.

6. Place on buns and top with your desired toppings. I like lots of micro greens and sometimes I add pickles. I think an Indian style yogurt sauce might be good. Have fun with it!