Cumin-Spiced Red Lentil Burgers

• 1 1/2 cups red lentils (see Note)
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 3 medium carrots, finely chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 3/4 cup plain breadcrumbs
• 1/4 cup coarsely chopped fresh parsley leaves
• 2 large eggs, lightly beaten
• 1 tablespoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 cup plain low-fat yogurt
• 1 teaspoon fresh lemon juice

1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.

red lentils, extra virgin olive oil, extra virgin olive oil, onion, carrots, garlic, ground cumin, cayenne pepper, breadcrumbs, parsley, eggs, kosher salt, fresh ground pepper, yogurt, lemon juice

Taken from www.food.com/recipe/cumin-spiced-red-lentil-burgers-360882 (may not work)