Red Lentil Burgers With Kale Pesto
[Vegan]

To Make the Red Lentil Burgers:

Preheat the oven to 345° F. Line a baking sheet with parchment paper.

1. Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
2. Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
3. Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
4. Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
5. Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
6. Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.

To Make the Kale Pesto:

1. Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
2. If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.