These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.

Makes 5 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 2 hours (including 1 hour chilling time)

EASE OF PREPARATION: Moderate

6 cups water
1 cup brown or French green lentils (see Note)
2 tablespoons extra-virgin olive oil, divided
3/4 cup finely chopped carrot
1/3 cup finely chopped shallots (about 2 medium)
1/3 cup finely chopped celery (about 1 stalk)
1/4 cup sliced almonds
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg yolk, lightly beaten
1 tablespoon lemon juice

1. Bring water to a boil in a large saucepan. Stir in lentils, reduce heat to medium-low and simmer until very tender and beginning to break down, about 25 minutes for brown lentils or 30 minutes for green lentils. Drain in a fine-mesh sieve.
2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add carrot, shallots and celery and cook, stirring, until softened, about 3 minutes. Add almonds, thyme, salt and pepper; continue cooking until the almonds are lightly browned, about 2 minutes. Transfer the mixture to a food processor; add 1 cup of the cooked lentils. Pulse several times, scraping down the sides once or twice, until the mixture is coarsely ground. Transfer to a large bowl; stir in the remaining lentils. Let cool for 10 minutes. Mix in egg yolk and lemon juice. Cover and refrigerate for 1 hour.
3. Form the lentil mixture into 5 patties. Heat the remaining 1 tablespoon oil in a large nonstick skillet, preferably cast-iron, over medium-high heat. Add the patties and cook for 3 to 4 minutes. Turn gently and continue to cook until lightly browned and heated through, 3 to 4 minutes more. Serve immediately.

NUTRITION INFORMATION: Per serving: 228 calories; 9 g fat (1 g sat, 6 g mono); 41 mg cholesterol; 27 g carbohydrate; 11 g protein; 7 g fiber; 276 mg sodium; 467 mg potassium.
Nutrition bonus: Folate (53% daily value), Vitamin A (50% dv), Fiber (40% dv), Iron (20% dv), Potassium (16% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 very lean meat, 2 fat (mono)

TIP: Note: French green lentils are smaller and firmer than brown lentils. They cook more quickly, too, in about 20 minutes. They can be found in natural-foods stores and some larger supermarkets.

MAKE AHEAD TIP: Prepare through Step 2 up to 6 hours in advance.

"Burgers?" You've got to be kidding. After a failed attempt in which the burgers feel apart the minute I tried to turn them, I tried this recipe again with the same results. They don't stick at all. Too bad, because the flavor is good.

BCB, Chicago, IL