1. Preheat oven to 190°C.

2. Take the step 1 ingredients and add the lentils to a small saucepan on a low heat for a minute, stirring a few times. Add the chilli powder, turmeric and vegetable stock, bring to the boil on a medium heat. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are partially cooked and the liquid has almost fully evaporated. You don’t want the lentils to be fully cooked/ soft like a daal, more like half the way there.
3. While the lentils are cooking, take the ingredients from step 2 and add the garlic to a frying pan on medium heat. Cook for one minute, stir in the spices then add the remaining vegetables and cook for a further 4-5 minutes.
4. When lentils and vegetables are cooked, add both to a food processor along with the lentil flour and pulse a few times until the mixture is combined. The bulk of the mixture should be smooth but the vegetables should still have a little bit of texture.
5. Shape into four patties (or the meatball alternativand either place on a baking tray in the centre of the oven for 25 minutes. If you want to fry them, add a non-stick pan to medium heat. When the pan has heated up, cook for 4-5 minutes on each side.

Serve and enjoy!