Ingredients:
1 tbsp vegetable oil
1 large onion, chopped
300 g button mushrooms, chopped
1 medium red bell pepper, chopped
1 clove garlic, minced
1 cup red lentils
2 cups vegetable stock
1 1/2 cups rice, cooked
2 tbsp parsley, chopped
1/3 cup plain flour
2 medium carrots, grated
6 small whole meal bread rolls
225 g can of sliced beetroot, drained
2 medium tomatoes, sliced
200 g yoghurt
1 tbsp mint, chopped
1 tsp sugar

Directions
Heat oil in large non stick frying pan; cook onion, mushrooms, capsicum, garlic and lentils, stirring until vegetables soften.
Add stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 min or until lentils are tender and stock is absorbed.
Remove from heat.
Add rice, parsley, flour and half the carrot, stir to combine.
When lentil mixture is cool enough to handle, use hands to shape it into six burger shaped patties. Cook in batches, in large heated lightly oiled non tick frying pan. until burgers are browned both sides and heated through.
Meanwhile, split bread rolls in half; toast, cut side up, until browned lightly. just before serving, sandwich patties with remaining carrot, beetroot, alfalfa, tomato an combined yoghurt, mint and sugar in rolls