Lentil Burgers

1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste

Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika.  Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed.  Let the lentils sit for 5 minutes, then mash with a potato masher while still hot.  Stir in the nut butter and set aside.

While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning.  Add the spinach and garlic and cook for another 2-3 minutes.  Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour.  Mix until well incorporated.  If the mixture is too dry, add more water or broth. If too wet, add more flour.  Add salt and pepper to taste.

While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms.  Lay the patties on wax paper and store in the refrigerator until ready to use.  To cook, pan-fry in a little oil until browned on each side or bake at 350°F.