Rinse and drain the dried lentils, then place in a large pot with 3 cups water and bring to a boil. Reduce heat to simmer, then cover to cook for 25-35 minutes, or until the lentils are soft, but not mushy, and have absorbed most of the water. Drain, then pulse in a large food processor or blender, or use a potato masher. Do not completely pulverize the lentils, leaving some intact for texture.

Preheat oven to 300° F.

Spread the bread cubes and sunflower seeds across separate cookie sheets and toast for approximately 30 minutes, stirring occasionally. Once lightly browned, grind the toasted bread cubes in a food processor or blender to create bread crumbs; measure out 1/2 cup of crumbs and reserve extra for other recipes by freezing in a zip-top bag.  Next, pulse the toasted sunflower seeds in a blender or food processor to form a coarse meal, leaving some seeds intact for texture.  Lastly, briefly pulverize the walnuts until they become fine crumbs, but not for so long that they release their oils and start to form nut butter.

Heat oil in a small pan over medium-high heat, then add the onion and sauté for approximately 5 minutes, or until transparent. Set aside once cooked.

Combine the lentils, bread crumbs, sunflower seeds, ground walnuts, onions, oats, carrots, nutritional yeast, spices, soy sauce and basil in a large bowl. Stir to combine well, adding more oats or bread crumbs if too wet, or more soy sauce if too dry. The mixture should hold together well when formed into a patty. Shape into 8-10 disc-shaped patties, cover and refrigerate for 30 minutes.

In sauté pan add 1-ounce olive or avocado oil; cook burgers for 2 to 3 minutes per side.

Serve as you would a burger, with all your favorite toppings on a yummy Gluten-Free Bun!

Serves 6-8.