Boil the lentils in a large amount of water (5 times more) for 30-40 minutes, according to the instructions on the package. While the lentils are boiling, prepare the rest of the ingredients.

Finely chop 1 cup of walnuts and prepare half a cup of walnuts for pasta (do not cut this one).

Let the mushrooms drain well.

Finely chop the onion.

Then cut the drained mushrooms a little, but not very small.

Prepare the oatmeal - here I saw the difference between fine and hard flakes. The hard ones are bigger and fuller, the fine ones are smaller.

After the lentils have boiled, drain the water and measure 1 glass of well drained lentils. Put it in the blender together with 1/4 of the glass of water and pass it well. Pour the composition into a bowl in which you will mix all the ingredients for the burgers.

Place the oat flakes over the lentils, and the hard and fine ones, the mushrooms, onions and chopped walnuts.

Then add the spices - salt, herbs, garlic and soy sauce (which is optional). Mix everything well with a spoon.

Put in the blender half a cup of walnuts, the uncut, along with the rest of the water - 3/4 glass. Take care not to be whole walnut pieces.

Pour the walnut paste into the composition formed above.

Mix the whole composition well, preferably with your hands, to better bind all the ingredients.

Grease an oven tray with oil (I recommend the tray to be Teflon, because they stick a bit to the standard ones, not bad but it can deform the burgers). Form the burgers, or with your hands, in the shape of parjoale or with a special kitchen ring. Put them in the pan and put them in a preheated oven, about 180-200 degrees, medium heat in a gas oven.

After 15 minutes, turn them over with a spatula on the other side and leave them in the oven for another 15 minutes.

Then take them out of the oven and you can serve them hot or cold. I go very well with any vegetable garnish, as a staple food, or in the morning on wholemeal bread as a complete and healthy breakfast.

Good appetite!