Cook the lentils

• Rinse the red lentils and put them in a saucepan with the vegetable broth.
• Bring to a boil, then simmer until the lentils are soft and the liquid is absorbed.

Sauté the aromatics

• Heat a little olive oil in a pan and sauté the onion until translucent.
• Add the garlic and grated carrot and cook briefly until fragrant.

Make the patty mixture

• Mash the cooked lentils with a potato masher until creamy but still slightly chunky.
• Stir in the sautéed vegetables, oat flour, cumin, smoked paprika, salt and pepper.
• Mix well and let the mixture rest so it firms up.

Shape the patties

• With damp hands, form the mixture into equal patties.

Fry the patties

• Heat olive oil in a frying pan over medium heat.
• Fry the patties on each side until golden brown and crisp.

Serve

• Serve the patties warm, in burgers or with a dip such as guacamole.