Vegan Italian Lentil Mushroom Burger

Ingredients

• For the Lentil Mushroom Patties:

• 1 cup dried green or brown lentils
• 2 1/2 cups water
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup rolled oats (certified gluten-free if needed)
• 1/4 cup tomato sauce
• 1 teaspoon Italian seasoning
• 1 Salt and black pepper, to taste
• 2 tablespoons olive oil, for cooking

• For the Sun-Dried Tomato Pesto:

• 1/2 cup sun-dried tomatoes (not in oil), soaked in hot water for 15 minutes and drained
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 Salt and black pepper, to taste

• For Serving:

• 1 Whole grain burger buns (gluten-free if needed)
• 1 Sliced tomatoes
• 1 Fresh basil leaves
• 1 Baby spinach or arugula