The Reducetarian’s Lentil Sliders

Makes 8 sliders INGREDIENTS

1 cup dried brown or green lentils

2¼ to 2½ cups vegetable broth or water, divided 3tablespoons extra-virgin avocado oil, divided 1 medium onion, chopped

2cloves garlic, chopped

1 small carrot, chopped

1teaspoon curry powder

1 cup finely chopped walnuts

½ teaspoon sea salt

1to 2tablespoons Dijon mustard

8 small hamburger buns (or slider buns)

DIRECTIONS

Heat oven to 375 degrees. Line a baking sheet with parchment paper.

Combine lentils and 2 cups broth in a saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 25minutes until the lentils are tender, but not mushy. Remove from heat, remove lid and stir. Set aside to cool completely. Drain.

Heat 2tablespoons oil in a skillet over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes. Add garlic, carrot and curry powder and cook, stirring constantly, for 1minute. Stir in ¼ cup of the remaining broth and bring to a boil. Reduce heat and simmer, stirring frequently, for 10minutes or until vegetables are tender, adding more broth if the mixture is too dry.

Use a vegetable masher or food processor (not a blender) to puree the cooked lentils with the remaining tablespoon of oil. Scrape into a large bowl and add the vegetable mixture, walnuts and salt. Add mustard to taste and mix well to form a soft, moist mixture.

Divide mixture into 8portions and form into ¾-inch-thick patties. Arrange on prepared baking sheet and bake for 15minutes. Remove from oven, cover with foil and let rest 10minutes to firm up. Serve on buns with condiments of your choice. — From “The Reducetarian Cookbook,” edited by Brian Kateman with recipes by Pat Crocker