Place lentils and water in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to simmer, cover and let cook for 25-30 minutes or until lentils are tender and no water remains. *If you're using canned lentils, skip this step and pour drained lentils into a large bowl.
1.5 cups dry lentils, rinsed (brown or green), or 2, 15 oz. cans of lentils, drained, 3 cups water
Preheat oven to 375 degrees F.
Remove lentils from heat. With an immersion blender, blend until over half of the lentils are mashed. Leave some lentils intake. You can also do this with a potato masher.
Add all remaining ingredients and stir to combine.
Coat 2 large baking sheets with oil, use parchment paper, or use nonstick baking sheets. Form mixture into patties and place on baking sheets.
Bake for 25 minutes, flip, and then bake for 15 minutes.
Enjoy on a whole grain bun with your favorite toppings or on a bed of greens
I used this immersion blender for mashing the lentils.To freeze, simply let patties cool and then transfer (on a baking sheet or other flat surface) to the freezer. Let freeze for 2-3 hours and then transfer to airtight freezer bags. Will Keep for up to 3 months.