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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. 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. 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. 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.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
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Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol