• 1/4 cup brown lentils
• 1 bay leaf
• 1/2 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1/2 onion, cut into ½-inch cubes
• 1 small potato, grated
• 1 small carrot, grated
• 1 small egg
• 3/4 tablespoon miso
• 1/2 tablespoon dried oregano
• 1 teaspoon sake (rice wine)
• 2 tablespoons whole-wheat flour
• 1/2 cup oatmeal
• 5 tablespoons (rounded) natto
• 2 tablespoons safflower seeds (optional)
• 2 tablespoons white roasted sesame seeds
• Salt and black pepper
• 6 whole-wheat buns, toasted
• Dijon mustard and lettuce

1. Preheat the oven to 350 degrees.
2. In a saucepan, bring 1 cup of water, the lentils, and the bay leaf to a simmer.
3. Cover and cook for about 30 minutes, until the lentils are tender.
4. Remove the bay leaf from the pan, drain them, and set aside.
5. In a large skillet, heat the olive oil and sauté briefly to release its fragrance.
6. Add the onion and stir-fry until transparent.
7. Stir in the potato and carrot and cook about for 3 minutes.
8. In a large bowl, beat the egg to blend.
9. Stir in the onion mixture, the lentils, and the remaining ingredients, and mix them thoroughly.
10. On an oiled baking sheet, shape the mixture into 6 patties.
11. Bake in the oven, turning halfway through cooking, until each side is golden on the bottom, about 15 minutes total.
12. Serve on the buns with mustard and lettuce. Makes 6.