Yield: 6 burgers (up to 10 if you make them smaller). Thanks to Margaret Sharon for sending in this recipe.


  • 1 cup dried red lentils
  • 2 cups water
  • 1/2 tsp. ground turmeric
  • 1/2 to 1 tsp. salt (to taste)
  • 1 1/2 cups chopped onions (ie, 1 medium-sized onion)
  • 3 garlic cloves, minced or pressed
  • 2 Tbsp. olive oil
  • 1/2 cup diced celery (ie, 1 stalk)
  • 1 cup diced red pepper (ie, 1 medium-sized pepper)
  • 1 Tbsp. grated peeled ginger root (ie, about 1 inch)
  • 1 Tbsp. curry powder (or less: I used 1 tsp.)
  • 1/2 tsp. ground cinnamon
  • 2 cups cooked brown rice, basmati is nice (try with quinoa??)
  • 3/4 cup finely chopped toasted cashews or peanuts (put them in a strong plastic bag and crush with a rolling pin)
  • 1 Tbsp. lemon juice or 2 tsp. apple cider vinegar
  • 1/4 cup finely chopped cilantro

Rinse & drain lentils. Put in small pot with water and bring to boil, stirring often. Add turmeric & half of the salt, reduce heat to low, cover & simmer until mushy & water has been absorbed (about 20 minutes). Stir often, or they'll quickly stick to the bottom of the pot & burn. Drain off any remaining water.

Meanwhile, cook onions in oil on medium heat until soft. Stir in celery, garlic & peppers and cook several minutes longer. If it sticks, reduce heat & cover, or add a splash of water. Add ginger, curry, cinnamon and other half of salt; cook & stir for a minute or two. Remove from heat & mix well with rice, nuts, lemon juice, cilantro & lentils.

When mix is cool enough to handle (but not too cool or it will solidify!), shape into patties & place on oiled baking sheet. Bake at 400 F for about 20 minutes.

You can freeze these uncooked in bags with waxed or parchment paper between. Cook from thawed (but be careful: they fall apart easily when thawed). If grilling, bake first then brush both sides with oil & grill.

Can also be baked in a lightly-oiled 8-inch square baking pan, cooking at the same temperature for about 30 minutes.