1/2 tsp garam masala, divided (TIP: Look for this Indian spice blend in the ethnic section of your supermarket, or in specialty grocery stores.)
1/2 tsp sea salt, divided
1 15-oz BPA-free can unsalted lentils, drained and rinsed
1 egg, lightly beaten
1/2 cup whole-wheat panko bread crumbs
1/2 cup packed peeled and grated carrot
1/4 cup coarsely chopped fresh cilantro leaves, plus additional for garnish
3 tbsp unsalted tomato paste
Prepare chutney: In a small, heavy-bottomed saucepan, heat ¼ tsp oil on medium. Add 1/4 cup onion and sauté, stirring frequently, for 1 minute. Add 1 minced clove garlic and sauté for 1 more minute. Stir in mango, vinegar, honey, 1/4 tsp garam masala, 1/8 tsp salt and 2 tbsp water. Increase heat to medium-high and simmer, mashing mango with the back of a wooden spoon, until thickened, about 5 minutes.
Meanwhile, in a food processor, pulse remaining 2 whole cloves garlic until minced. Add remaining 1/4 cup onion, lentils, egg, bread crumbs, carrot, ¼ cup cilantro, tomato paste and remaining 1/4 tsp garam masala and ¼ plus 1/8 tsp salt. Pulse just until mixture comes together, about 10 seconds. Transfer to a large bowl and use your hands to shape mixture into 4 equal patties. With your thumb, form a slight indent in the center of each.
In a medium nonstick skillet, heat remaining ¾ tsp oil on medium-high. Add patties and cook, using a spatula to flatten slightly, until golden, about 3 minutes per side. To serve, top patties with chutney and garnish with additional cilantro.
Inspired by the bold flavors of dal, the traditional Indian lentil dish, our hearty vegetarian patties are delicious served on their own or with warm whole-grain naan bread – just be sure to top them with our addictive sweet-tart mango chutney!
Tip: Dried fenugreek leaves (aka kasuri methi) are common in Indian cooking. Famous for their distinctive bitter flavor, kasuri methi are also a healthful source of vitamin C. Look for them in the ethnic section of your grocery store, or at a nearby Indian market.
Tip: If you want to add a little variety, try serving half the recipe on eggplant rounds and the other half on Portobello mushroom caps. They both take the same amount of cooking time and offer a toothsome, meaty texture.
Earthy lentils, a staple in many meatless diets, give this simple yet hearty soup a substantial helping of protein and fiber. Unlike larger legumes, there’s no need to presoak lentils before adding them – just pick out any pebbles or broken pieces and give them a rinse in a sieve. Sauté the onions and garlic for the soup while you prep the rest of the veggies – then set the slow cooker and go.