Curried Cashew Burgers

Directions

Combine 2 cups water, carrots, lentils and ¼ teaspoon salt in a saucepan.

Bring to a boil.

Reduce heat to low.

Partially cover and simmer until the lentils are tender and falling apart, 12 to 14 minutes.

Drain in a colander, gently pressing out excess liquid.

Transfer to a plate; let cool to room temperature, about 20 minutes.

Meanwhile, toast cashews in a small dry skillet over medium-low heat, stirring, until golden and fragrant, 2 to 4 minutes.

Transfer to a plate to cool.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.

Add onion and cook, stirring, until softened, 5 to 8 minutes.

Add garlic, curry powder and the remaining 2 tablespoons water; cook, stirring, for 1 minute.

Remove from heat and let cool.

Prepare Cucumber-Mint Raita, if using.

Pulse the cashews in a food processor until finely chopped.

Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured.

Transfer to a bowl and stir in breadcrumbs, the remaining ½ teaspoon salt and pepper; mix well.

With dampened hands, form the mixture into six ½-inch-thick patties, using about ½ cup for each.

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.

Cut small ends off pitas and open the pockets.

Serve burgers in pitas, with lettuce, cucumber and the raita, if desired.