1 ½ cups red lentils
¼ cup plus 2 tbsp extra-virgin olive oil
1 small onion, finely chopped
3 medium carrots, finely chopped
3 garlic cloves, minced
1 ½ tsp ground cumin
¼ tsp cayenne pepper
¾ cup plain, dry breadcrumbs
¼ cup coarsely chopped parsley leaves
2 large eggs, lightly beaten
1 tbsp salt
½ tsp freshly ground pepper
4 wholemeal bread buns, sliced
Four leaves of iceberg lettuce
1 large red onion, sliced
1 large tomato, sliced
1 In a large saucepan, cover the lentils with a generous amount of water and bring to the boil over a high heat.
2 Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
3 Preheat your grill to medium heat.
4 Heat two tablespoons of olive oil in a medium frying pan.
5 Add the onion and cook over a moderately high heat, stirring frequently, until golden, about six minutes.
6 Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about four minutes.
7 Stir in the cumin and cayenne pepper and then remove from the heat.
8 Mix in the lentils, breadcrumbs, three tablespoons of the parsley, eggs, salt and pepper.
9 Form the mixture into four evenly sized patties.
10 Line a baking sheet with foil.
11 Brush the foil and both sides of the burgers with the remaining ¼ cup of olive oil.
12 Grill until golden, about three minutes on each side.
13 Layer the lettuce, tomato and red onion on the bottom half of the sliced buns.
14 Top with the burger patty and a drizzle of ketchup.
15 Serve with a side of French fries.