Drain the green lentils, and spread on a baking tray and bake for 10 minutes. Add the chopped onions and garlic to a pan and lightly fry, add the sliced mushrooms and cook till golden brown then add the herbs. Blend the bread into crumbs and grate the carrots place together 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 till golden brown Once cooked serve in a crunchy ciabatta roll with lettuce, sliced tomato, fried onions and tomato sauce, with indulgent crispy courgette chips for a delicious meal
These patties are perfect at any time of year, we serve them with cheesy courgette chips, but for a quick after work dinner idea serve them with salad in the summer and homemade or frozen oven chips in the winter. We recommend making extra burgers and freezing them so you can use them anytime.
The combination of mushrooms and green lentils is delicious, the earthy flavours are complimented with garlic and herbs. The green lentil burgers are finished traditionally with fried onions and tomato sauce. and what completes the meal beautifully is the cheesy courgette chips