1

Cook the Lentils: Rinse the red lentils under cold water until the water runs clear. Add them to a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes, or until the lentils are soft but not mushy. Drain any excess water and let cool slightly. This should leave you with 2-2.5 cups of cooked lentils.

2

Preheat the Oven: Set the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

3

Prepare the Patty Mixture: In a food processor, combine the cooked red lentils, shallots, grated sweet potato, rolled oats, garlic, olive oil, cumin, paprika, chili powder, salt, pepper, and cilantro. Pulse until the mixture is slightly chunky but well incorporated, stopping to scrape down the sides as needed. Transfer the mixture to a bowl.

4

Shape & Bake: Form the mixture into patties and place them on the prepared baking sheet. Bake for 30 minutes, or until golden brown and firm.

5

In a small bowl, whisk together the tahini, lemon juice, honey, salt, and pepper.

6

Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency.

7

Serving Suggestions: Drizzle the lemon tahini sauce over the patties. Serve with a side of greens, pita, or roasted vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.