Ingredients

1&1/2 cups diced carrots

3/4 cup red lentils, rinsed

2&1/2 cups filtered water

2 tablespoons water

1 cup finely chopped onions

2 teaspoons curry powder

3 cloves garlic, minced

1 cup raw or lightly roasted cashews

2 egg whites

1/2 cup whole grain bread crumbs

1/4 teaspoon pepper

1/2 cup Veganese grapeseed oil mayo

1/2 teaspoon curry powder

juice of 1/2 lemon or more to taste

Preparation

Use organic ingredients when possible.

  1. Combine carrots and lentils with 2 1/2 cups water in sauce pan. Simmer partially covered for about 13 minutes until lentils fall apart. Drain thru strainer pressing out most of liquid. Cool.
  2. Heat 1/2 tablespoon water in skillet, add onion, saute until translucent. Stir in 2 tsp curry powder and garlic, saute 30 seconds more. Cool.
  3. Finely chop cashews in a food processor. Add lentil mixture, egg whites, and onions. Process in short bursts until mixed but still textured. Add bread crumbs, salt and pepper to taste. Mix gently.
  4. If mixture is too loose, add more cashews or bread crumbs. Form into patties and saute in olive oil until browned on both sides. (Can be baked in a 375 degree oven)
  5. Mix mayo, 1/2 tsp curry powder and lemon juice. Place small amount on each burger.