3 Cups Lentils, sprouted
1/2 T. Celtic Sea Salt or Nama Shoyu
1 Carrot, diced
1/2 T. Cayenne Pepper
1 T. Cashews, soaked
1/2 T. Curry Powder
1 T. Pine Nuts, soaked
Juice of 1/4 lemon
1 tsp. Allspice
Ground the nuts in a Blendtec or Vitamix Blender or food processor. Add the rest of the ingredients. Mix and form into burgers. Serve between 2 lettuce leaves or dehydrate at 105-108 degrees F for 4 hours. Flip over to other side. Dehydrate for another 4 hours and serve straight from the dehydrator.
For other recipes by Dorit see
Dorit’s book: Celebrating Our Raw Nature