Lentil Burgers with Roasted Red Pepper Sauce

For the burgers:

1 cup lentils (uncooked)

2 ½ cups vegetable broth (low sodium)

1 red onion, chopped

4 garlic cloves, minced

⅓ cup roasted red peppers

⅓ cup fresh herbs, minced (parsley, basil, etc)

For the sauce:

⅔ cup roasted red peppers

2 tbsp tahini

2 tbsp almond milk

1 dash cayenne

1 dash garlic powder

black pepper

1 tbsp sweet vinegar (Crescent Olive's Pomegranate Quince)

Make the burgers:

Combine lentils and broth in a pot, bring to a gentle boil. Simmer until all liquid is absorbed, about 20 minutes.

While lentils are cooking, saute onions & garlic for 3-4 minutes. Add red pepper and cook for 1 more minute. Set aside.

In a large bowl, combine onion mixture, fresh herbs, lentils, salt & pepper.

Form into small patties. Heat coconut oil in a skillet. Cook each patty for 3-4 minutes on each side, until golden brown. Serve immediately.

Make the sauce:

Combine all ingredients in a blender. Season to taste.