Red Lentil-Chickpea Burgers + Peanut Sauce

From the Healthy Hedonist.

3/4 up red lentils, rinsed
1 3/4 cups water
salt
15 oz. can chickpeas, drained and rinsed
olive oil
1/2 cup minced shallots
3/4 lb carrots, cut into a small dice (1 cup worth)
1 t ground cumin ***
1 t ground coriander
1 cup peas, fresh or frozen
1/2 cup chopped fresh parsley
1 t fresh lemon juice
cayenne pepper to taste***
1/4 cup bread crumbs

Cook lentils in water (we had to add a ton more water than 2 cups!)--bring to a boil, then simmer. Add a teaspoon of salt, stir occasionally, until lentils are tender and lose their individual shape (20-40 minutes). Add water as needed, but the goal is to cook them as dry as they can go without sticking to your pot. Stir cooked lentils to break them up, then add and stir in the chickpeas.
Now saute shallots, carrots, and 1/4 t salt until tender, a few minutes, then add the spices.***add more than she states, these burgers are quite bland.*** add peas. a few more minues, then add this mix to the lentil/pea mash, along with the parsley, lemon, and cayenne (***). stir in bread crumbs, salt to taste (you will need to!). Let the mixture sit until it's cool enough to handle.
With your hands, make tight patties. She says six, but we got around 10 out of this sized batch. Put them on a plate, cover, and throw in the fridge for 30 minutes. (we did the freezer for less time, but ours didn't stay together than well, i mean, they did, but they were fragile, so maybe don't skimp on the cooling).
Now saute the burgers! You're not deep frying, so just coat the pan with oil and leave 'em on each side until they are golden brown. she says two minutes, i'd say five, just depends on your heat level.

"Spicy Peanut Sauce"

yea, it's a peanut sauce, not sure if i'd call it spicy. it was nice with the tomatoes and kale we had, though. almost a mustard.

1/3 C smooth peanut butter
1 t curry powder
1/2 t salt
1 T maple syrup
1 T chopped fresh ginger
1/3 cup water
1 T fresh lemon juice
1/4 t cayenne pepper
1 T thinly sliced scallions or chives

combine all but scallions, mix by hand (or blend, i s'pose) until smooth. add scallions.