Mads-esque Vegan Burgers

• 1 red pepper, diced
• 1 large courgette, cut into nice little semi-circular bits
• 1 red onion, peeled and chopped
• 4 -5 cups fresh spinach leaves
• 100 g mushrooms, diced
• 250 g tinned lentils
• 2 cups rice, cooked beforehand (I generally use basmati rice but this is only due to the limitations of my cupboard)
• garlic, to taste
• salt
• cayenne pepper
• 2 tablespoons olive oil

1. Heat the oil in a large saucepan over a medium to high heat.
2. Add the red onion and red pepper and stir (I generally add a clove or two of garlic (crushed) at this point).
3. When the onions have softened, add the mushrooms and courgettes.
4. Cook for 5 or 6 minutes, stirring occasionally.
5. Add the lentils, plus water/ vegetable stock in which they were tinned.
6. Stir mixture together and allow to cook for a further 5 minutes.
7. Add rice, reduce the heat slightly and cook until the mixture really starts to stick together.
8. Add salt, cayenne pepper and more garlic if necessary.
9. Stir in the spinach leaves until they are fully wilted.
10. Remove from heat and leave to cool for an hour or more.
11. When ready, squeeze the mixture into burger (ish) shapes and whack em in a frying pan.
12. Tasty even without making them into burgers, but they tend to look a little more appetising!
13. Serve with salad or in a bun, up to you.

red pepper, courgette, red onion, fresh spinach leaves, mushrooms, tinned lentils, rice, garlic, salt, cayenne pepper, olive oil

Taken from www.food.com/recipe/mads-esque-vegan-burgers-108603 (may not work)