Thai Lentil Burgers (Thai Lentil Soup, Dip)
- Combine lentils with 1 cup water in a pot.
- Cover and bring to a boil.
- Once boiling, reduce to low and cook 15 minutes, until cooked well and mushy. (You may need to add up to another ¼ cup water).
- Meanwhile, microwave sweet potato unless already cooked.
- Remove skin from sweet potato and mash.
- Measure ½-cup mashed potato for recipe. Save rest for another use later.
- When lentils finish, add mashed potato, spices, soy sauce, thai red curry paste and ketchup, stirring to combine well. (It should be creamy like hummus).
- Heat over low for a few minutes.
- Stir in basil and lime juice.
- Taste, adding more ginger (I typically add another ¼ tsp), fresh basil, curry paste or lime juice as desired.
- Serve as a warm lentil dal over noodles or rice, or as a dip. Chill and use as a hummus.
- For SOUP: thin out with ½-cup broth, or as much as desired until you reach desired thinness for a soup consistency.
- For BURGERS, let lentil mixture cool completely. Stir in 2 ½ cup rolled oats. Chill mixture for 30 minutes if you can. Place ½-cup mixture on baking sheet lined with parchment paper and flatten into a patty with your palm. Yield 6-7 burgers. Bake for 12 minutes at 400F. Flip, and bake another 3-5 minutes, until crispy on the outside. Let cool for a few minutes to firm.
- Garnish with cilantro and sriracha!
Chef’s Note:Add 1-2 tbsp peanut butter for a Thai peanut flavoring.
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