Preparation

• Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
  Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
  Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
  Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
  Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
  Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
  Transfer to a paper towel-lined plate to drain any excess oil.
  Serve with a bun and desired toppings; a salad; or oven browned potatoes.
  
  Lemon herb Tahini sauce