Ingredients

1/2 cup walnuts

1 - 6 ounce can pitted black olives

8 garlic cloves, peeled

1 cup fresh basil leaves, do not substitute with dried basil

1 cup rolled oats, not quick oats

3/4 cup dried brown lentils

1/4 cup nutritional yeast flakes

1 tablespoon lemon juice

1 tablespoon brown mustard

1 teaspoon onion powder

Instructions

1. Add the lentils to a small saucepan, cover with water, and bring to a boil. Reduce heat to a slow simmer, cover and cook for 25-30 minutes, or until the lentils are tender, then drain.

2. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone mat.

3. While the lentils are cooking, add the remaining ingredients to the bowl of a food processor and process until finely ground. Transfer to a large bowl.

4. Add the drained lentils and mix thoroughly.

5. Form the mixture into 9-10 patties (about 1/3 cup each). Place on the lined baking sheet and bake for 20-30 minutes or until crispy around the edges. Serve on a bun, in a pita or wrap, or between two slices of crusty bread. Top with your favorite burger toppings.

Adapted from PlantPure Comfort Food by Kim Campbell, which I highly recommend!