1

Set a colander over a bowl and add 300g of the Green Lentil Soup. Drain well. Transfer the lentils and veg to a bowl and coarsely mash.

2

Stir in the wholemeal breadcrumbs, onion, ground cumin and egg, then season and set aside for 15 minutes. In a large nonstick frying pan, heat the oil over a medium heat. Shape the lentil mixture into 4 x 10cm patties and cook for 5 minutes on each side until golden.

3

Meanwhile, in a small bowl, combine the yogurt, feta cheese and chopped fresh dill, then season. Split and toast 4 x 60g wholemeal burger buns, then top with lettuce, the patties, yogurt sauce and bun tops.