1 cup lentils
2 tablespoons evoo
2 chopped jalapenos
1 small onion
1 cup shredded carrots
1/4 cup sliced almonds
1 teaspoon thyme
salt & pepper
1 egg
1 tablespoon 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, squeezing extra water out.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, onion and jalapeno and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper to taste; continue cooking until the almonds are lightly browned, about 2 minutes. Add the cooked lentils and mix in. Let cool for 10 minutes. Mix in egg and lemon juice.
- Form the lentil mixture into 5 patties. Cover and refrigerate for 1 hour.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet, 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.