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1
Combine 2 cups water, carrots, lentils and 1/4 teaspoon salt in a saucepan.
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2
Bring to a boil.
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3
Reduce heat to low.
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4
Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes.
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5
Drain in a colander, gently pressing out excess liquid.
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6
Transfer to a plate; let cool to room temperature, about 20 minutes.
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7
Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes.
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8
Transfer to a plate to cool.
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9
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
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10
Add onion and cook, stirring, until softened, 5 to 8 minutes.
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11
Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute.
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12
Remove from heat and let cool.
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13
Prepare Cucumber-Mint Raita, if using.
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14
Pulse the cashews in a food processor until finely chopped.
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15
Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured.
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16
Transfer to a bowl and stir in breadcrumbs, the remaining 1/2 teaspoon salt and pepper; mix well.
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17
With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
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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.
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19
Cut small ends off pitas and open the pockets.
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20
Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.
