Red Lentil Curry Burgers
http://rebeccmeister.livejournal.com/691079.html

3/4 C red lentils
1 bay leaf
1/2 C quinoa
1 tsp vegetable oil
1 C diced yellow onion
1 C diced celery
2 Tbsp chopped garlic
2 tsp salt
1/4 C chopped fresh parsley
1 tsp paprika
1 tsp curry powder
1 tsp cumin seeds, toasted and ground
1 tsp chili powder
1/4 C rolled oats (not instant)
2 Tbsp all-purpose or whole-wheat flour
1/2 C unseasoned bread crumbs, toasted
Vegetable oil for cooking the burgers

Cook the Lentils: Rinse the lentils and put them in a pot with 2 C of water and the bay leaf.  Bring to a boil, then simmer at low heat, covered, for 15 to 20 minutes, until mushy.

Meanwhile, cook the quinoa: Rinse the quinoa in a mesh strainer under running water to remove the bitter powder on the outside of the grain.  Bring 1 C of water to a boil in a second saucepan, add the quinoa, lower the heat to a simmer, and cook until all the water is absorbed (about 15 minutes).  Remove from heat and let the quinoa steam for 5 more minutes, then fluff the grains with a fork.

On the third burner, cook the vegetables and spices.  Saute the onion, celery, garlic and salt over medium heat, until the onion is soft and translucent and the celery is tender (about 10 minutes).  Stir in the the spices (parsley, paprika, curry powder, cumin, and chili powder) and then set the mixture aside to cool.

While those things are all cooking, put the oats in the food processor and grind them until the flakes are broken up.

Mix up the patties: Once all of the cooked ingredients are cool enough to handle, put them in a large bowl and stir until well combined.  Sprinkle the oats, flour, and bread crumbs over this mixture, and mix thoroughly using your hands.  Once things are nicely combined, form into patties.  Heat oil in a pan over medium-high heat and add some patties.  Cook on each side until browned and heated through (3 to 4 minutes per side).  Add an additional 1 Tbsp of oil to the skillet for each pan of burgers you fry.

Serve and enjoy.