1. Cook the Lentils (if using dry)

Rinse 1 cup of dried green or brown lentils and simmer them in water for 15–20 minutes until tender but still holding their shape.
Drain well and let cool. (You should get about 2 cups of cooked lentils.)

2. Sauté the Vegetables

Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add diced onion, mushrooms, and minced garlic with a pinch of salt.
Sauté for 5–8 minutes until the mushrooms release their moisture and most of it evaporates.
Add tomato paste and cook another 1–2 minutes, stirring often, until it turns a deeper red color.
Remove from heat and let it cool slightly.

3. Blend the Burger Mixture

In a food processor, combine:

• cooked lentils

• mushroom-onion mixture

• sunflower seeds

• soy sauce

• smoked paprika

• black pepper

Pulse until the mixture comes together but still has some texture. Scrape the sides as needed.

4. Add Breadcrumbs & Shape Patties

Transfer the mix to a bowl. Stir in breadcrumbs until the mixture is firm enough to hold its shape but not dry.
If too wet, add extra breadcrumbs 1 tablespoon at a time.
Form into 4–6 burger patties.

5. Pan-Fry the Lentil Burgers

Heat 1–2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat.
Cook patties 2–3 minutes per side, until golden brown and crisp on the edges.
Repeat with remaining patties, adding oil as needed.

Serve hot on burger buns with your favorite toppings and sauces!