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Boil the rinsed lentils in water for 20 minutes, drain and allow to cool. Meanwhile, fry the sliced onion in a pan with olive oil (3 tablespoons) for 3 minutes. Add the chopped garlic, mix and immediately add the sliced carrots. Stir and fry for 10 minutes. Transfer to a cold container and then use the same pan to fry the sliced mushrooms separately for another 5 minutes.
Put half of the drained lentils, mix from the pan, mushrooms, salt (1 teaspoon), ground black pepper (half teaspoon), red ground pepper (1 teaspoon), Dijon mustard (1 teaspoon) and add the juice of half a lemon to a food processor and mix well. Transfer to a deeper bowl, add the rest of the lentils, breadcrumbs and beaten egg. Mix with a spatula. Shape 8 round flat burgers with oiled hands or while wearing gloves, sprinkle with breadcrumbs on both sides.
Fry in a pan with olive oil for 3-4 minutes on each side. Serve as you wish: a burger in a bun or with potatoes, vegetable salad, even simple falafel style works great with dressings, dips or hummus.
lentils 200 g , onion 1 pc, carrots 120 g, garlic 2 cloves, mushrooms 120 g, egg 1 pc, breadcrumbs 80 g + for dusting, salt 1 teaspoon, black pepper 1/2 teaspoon, parsley 1 handful, paprika powder 1 teaspoon, Dijon mustard 1 teaspoon, lemon 1/2 pc, olive oil 10 tablespoons
+ if served as a hamburger: buns, lettuce, mustard, onion, tomato, avocado, cucumber, yogurt
servings: 8 pcs preparation time: 50 minutes