Drain and rinse the soaked lentils in a sieve. Place in a saucepan and cover with 2 cups water. Bring to a boil and simmer for 20 minutes or until tender. Drain well and stir through the salt. Set aside to cool a little.

Heat the oil in a frying pan and add the onion, cooking for 5 minutes. Add the carrot and cook for a further 5 minutes.

Roughly tear the bread slices and place in a food processor with the herbs and blend into breadcrumbs.

Add the eggs, mustard, vinegar, soy sauce, drained lentils and onion mixture. Pulse half a dozen times to bind the mixture.

Squeeze a small amount in your hand to check it holds together, pulsing a few more times to combine if required.

Using wet hands shape the mix into 5cm round patties. Heat a BBQ plate or frying pan over a moderate heat. Add a splash of oil and fry the burgers in batches until golden on both sides. Arrange on a serving platter accompanied by crispy lettuce leaves, smokey mayo and red onion pickle.