Method

1. Cook the washed and drained lentils in a large saucepan of boiling water for 10 minutes or until tender. Once cooked, drain well and allow to cool. Once cooled, squeeze out any excess water.
2. Meanwhile, heat 1 teaspoon of the extra virgin olive oil in a small non-stick frypan over a medium heat.
3. Add the finely diced brown onion and cook for 5 minutes or until softened.
4. Add the crushed garlic, ground paprika, ground cumin and ground coriander. Cook until fragrant. Once cooked, remove from the heat and allow to cool.
5. Once cooled, add the cooked red lentils, onion mixture, chickpeas, finely chopped coriander leaves and lemon zest to a food processor or blender. Season with cracked black pepper. Process until well combined and almost smooth.
6. Divide the lentil mixture into four and shape into patties. Place on a plate, cover and refrigerate for 30 minutes until firm.
7. Meanwhile, to make the mint yoghurt, combine the plain Greek yoghurt and the finely chopped mint leaves in a small bowl. Cover and refrigerate until serving.
8. To cook the patties, heat the remaining 3 teaspoons of extra virgin olive oil in a large non-stick frypan over a medium heat. Cook the patties for 4 - 5 minutes on each side or until golden brown and heated through. Be sure to flip gently. Once cooked, remove the pan from the heat and keep the patties in the pan until serving to keep warm.
9. To assemble the burgers, spread a spoonful of the mint yoghurt onto the bottom of each wholegrain bread roll. Top each with the light tasty cheese, cooked pattie, sliced tomato, cucumber, red onion, lettuce and the top of each wholegrain bread roll.