Drain the green lentils, and spread on a baking tray and bake for 10 minutes. Add the chopped onions and garlic and lightly fry, add the sliced mushrooms cook till golden brown and then add the herbs. Blend the bread and grate the carrots place in a bowl. Remove the lentils from the oven add 3/4 of the lentils and 1/2 the contents of the frying pan to a blend and lightly blend till finely chopped. Add the contents of the blender to the bowl with the carrots, add the remaining lentils, and mushrooms from the frying pan . Add the soy sauce lemon juice and seasoning, stir to mix. Take a large spoon of the mixture and form burgers. Lightly fry the burgers till golden brown Once cooked the burger is served in a crunchy ciabatta roll with lettuce, sliced tomato, fried onions and tomato sauce. The lentil burger is paired with indulgent crispy courgette chips. The courgette are cut into chips and encased in a mixture of breadcrumbs and grated parmesan and baked in the oven.
The combination of mushrooms and green lentils is delicious, the earthy flavours are complimented with garlic and herbs and the burgers are finished with a traditionally with fried onions and tomato sauce. and what finishes the meal beautifully is the cheesy courgette chips
These burgers are perfect at any time of year, we serve them with cheesy courgette chips, but for a quick after work dinner ideas serve them with salad in the summer and homemade or frozen oven chips in the winter.