Sprouted Lentil Burgers with Cashew and Pine Nut Pesto

I invented this recipe for myself. It has no gluten, onions, garlic, meat, dairy, sugar, salt, tomato or hot spices but the few people I've tried it out on reckon it tastes great.

• Sprout yourself a jarful of red or brown lentils, red if you can get whole red lentils. You'll need to sprout them 2-3 days until the rootlets start to appear. 
• Place in a blender with about a cup of cooked carrot and/or zucchini (you can vary what vegetable you add - sweet potato or pumpkin would work just as well).
• Add a large heaped tablespoon of chia seed and a similar amount or more of linseed. These two seeds are your glue and will hold the mixture together.
• Add plenty of cumin, tumeric, coriander, fennel etc to taste. I usually add a heaped teaspoon of each. These spices help to balance what Indian Ayurvedic doctors call the Vata element which I need to balance so those are the spices I often use. These spices also help with digestion. Tumeric, particularly is a good all purpose anti-inflammatory. Check out Web Md for all the details on why you might consider using more tumeric in your cooking. Not good for everyone though so check it out!
• Add about about a cup of water to the blender and mix. Add more water if the mixture "struggles" in the blender or if too sloppy add a little teff flour to thicken it once you've poured it into a mixing bowl. 
• Spoon large dollops into a pre-heated fry pan and brown both sides. 

While they cook make your pesto as follows:

Rinse your blender then add

• a cup of raw cashews
• half a cup of pine nuts - or whatever amount you can afford - they're quite expensive
• a good pinch of asafoetida Beware some asafoetida is mixed with wheat flour.
  
• a handful of fresh basil

blend

Put about two lentil burgers to a plate and pour a generous amount of pesto on top. Serve with any fresh edible flowers and leaves from your garden. For example marigold petals, mizuna, Italian parley, young kale - whatever is in season.