Cumin Spiced Red Lentil Burgers

These were good, but a little dry. I don't think I would use this particular recipe again. I would like to try another lentil burger recipe. I wasn't a big fan of the yogurt sauce. All in all, they were tasty but I have had better.

Ingredients

1 1/2 cups of red lentils 
Extra-virgin olive oil
1/2 small onion, finely chopped
3 medium carrots, finely chopped
3 garlic cloves, minced
1 1/2 of teaspoons ground cumin
1/4 of teaspoon cayenne pepper
3/4 of cup gluten-free bread crumbs (I used a little more than 3/4 cup)
1/4 cup of dried parsley leaves
2 large eggs, lightly beaten
1 cup plain coconut milk yogurt
1 teaspoon fresh lemon juice

Coconut oil cooking spray

Directions

1. In a large pot, cover the lentils with cold water by 2 inches and bring to a boil over high heat

2. Reduce the heat to medium and simmer the lentils until they are very tender, about 10 minutes then drain the lentils well
3. Preheat the oven to 400 degrees

4. In a medium skillet, heat 2 tablespoons of the olive oil and add the onion and cook, stirring frequently, until golden

5. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften

6. Stir in the cumin and cayenne and remove from the heat

7. Mix in the lentils, bread crumbs, 3 tablespoons of the parsley, and the eggs

8. Form the mixture into sixteen 1/4-cup burgers.
9. Line a baking sheet with foil and spray with cooking oil 

10. Bake until cook and crispy, about 10 minutes on each side
11. In a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley