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Lentil Burgers with Advieh

Prep Time:40 Minutes
Cook Time:45 Minutes


  • ■   Advieh
  • ■   Autumn Blend Lentils
  • ■   Ras el Hanout
  • ■   De Arbol Chiles
  • ■   Pons Olive Oil


1 1/2 cups autumn blend lentils 3 shallots, finely chopped 1 tablespoon olive oil 1 dried De Arbol chile, reconstituted and finely chopped 1/2 cup fresh cilantro, finely chopped 1 teaspoon advieh or ras-el-hanout 2 eggs Salt and freshly ground black pepper 1 cup medium matzo meal olive oil, for shallow-frying Simmer the lentils gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.Drain any excess liquid. Set aside to cool. Meanwhile, gently cook the shallots in the olive oil until soft but not colored. Add the chile, cilantro and advieh or ras el hanout and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes. With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Recipe adapted from

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