I followed the easy recipe in Nomi Shannon's Raw Gourmet, which is a simple combination of soaked lentils and sunflower seeds, grated carrots and aromatics. The lentil burgers can be dehydrated by machine or placed in the sun or even 'cooked' in a slightly warm oven.
Fresh and slightly warm from the dehydrator, I had the patty 'taco style'. Red leaf lettuce served as the wrap, enfolding some crumbled lentil patty and fresh salsa.
One large ripe juicy diced tomato, half a diced sweet onion, a minced jalapeño pepper, with a pinch of sea salt and juice from half a lime and minced cilantro to taste, turns out an easy bowl of salsa fresca. The recipe is easily doubled or tripled to serve more.