1 1/2 cups cooked lentils (if using canned, rinse and drain well)

Place carrots in a food processor and pulse until the carrot is finely grated

Add herbs, lentils and tahini and pulse 4 or 5 times, until the mixture is coarsely chopped. Do not over process or the burgers will fall apart

Transfer lentil mixture in a bowl and add 1 tablespoon of melted coconut oil, garlic, apple cider vinegar, cumin, salt and pepper. Stir well to combine. Refrigerate for a minimum of 30 minutes or until ready to cook

Divide and shape mixture into 4 patties. Heat remaining coconut oil in a non-stick pan over medium-high heat. Add patties and cook 5 minutes per side