Ingredients

• 6 cups water
• 1 cup brown, or French green lentils (see Note)
• 2 tablespoon extra-virgin olive oil, divided
• 3/4 cup finely chopped carrot
• 1/3 cup finely chopped shallots, (about 2 medium)
• 1/3 cup finely chopped celery, (about 1 stalk)
• 1/4 cup sliced almonds
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 large egg yolk, lightly beaten
• 1 tablespoon lemon juice

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.