Curried Cashew Burgers

1. 1

   Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan.

2. 2

   Bring to a boil.

3. 3

   Reduce heat to low.

4. 4

   Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes.

5. 5

   Drain in a colander, gently pressing out excess liquid.

6. 6

   Transfer to a plate; let cool to room temperature, about 20 minutes.

7. 7

   Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes.

8. 8

   Transfer to a plate to cool.

9. 9

   Heat 2 teaspoons oil in a large nonstick skillet over medium heat.

10. 10

    Add onion and cook, stirring, until softened, 5 to 8 minutes.

11. 11

    Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute.

12. 12

    Remove from heat and let cool.

13. 13

    Prepare Cucumber-Mint Raita, if using.

14. 14

    Pulse the cashews in a food processor until finely chopped.

15. 15

    Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured.

16. 16

    Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well.

17. 17

    With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

18. 18

    Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side.

19. 19

    Cut small ends off pitas and open the pockets.

20. 20

    Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.

* Per serving · 4 servings · Values may vary.