1. Sort, rinse and drain lentils. Place lentils in a large clean bowl and add clean, cool water until covered by a depth of 3 inches. Cover and refrigerate overnight or for at least 8 hours.

2. Drain and rinse soaked lentils and add to a medium saucepan with 2 ½ cups cold water. Bring to a simmer over medium high heat, reduce heat to low, cover and cook for 30 minutes or until lentils are tender, but not falling apart.

3. Remove cooked lentils from heat and transfer to a sieve and let any excess water drain for 15 minutes.

4. Transfer cooked, drained lentils to a large bowl, cover and refrigerate for at least 3 hours or until lentils are cooled.

5. Remove chilled lentils from the refrigerator and add in egg, onion, parsley, dijon mustard, salt, pepper, baking powder and cumin to the bowl. Mix thoroughly to combine.

6. Sprinkle 1 cup of all purpose flour over lentil mixture and stir until thoroughly incorporated. Mixture will be soft and sticky, but should still hold together.

7. Line a sheet tray with plastic wrap and spray with non-stick cooking spray.

8. Using a ½ cup measuring cup, scoop 8 level portions of the patty mix onto the sheet tray, spacing evenly. (Shaping of the patties will take place in the next step.) Transfer the sheet tray to the refrigerator and chill for 30 minutes.

9. Place ½-1 cup of all purpose flour into a shallow dish. Retrieve chilled lentil patties from the refrigerator. (Patties will remain sticky.) Dip fingers in flour and working one patty at a time, gently place a mound of lentil patty mixture in the center of the flour.

10. Push the flour up around the sides of the lentil mixture and gingerly flip the mound over to coat both sides with flour. Pick up the now floured patty and gently pat it into a 3 ½ -4 inch wide patty. Place onto a clean sheet tray lined with parchment or wax paper. Repeat until all the patties are formed and well coated in flour. Transfer formed patties to the refrigerator while oil heats.

11. Pour 2 cups of canola oil in a 10 inch skillet and heat on medium high heat to 375° F.

12. Gently add the prepared lentil patties to hot oil 2-3 patties at a time. Cook lentil patties for 5 minutes per side until deep golden brown and crispy and the internal temperature registers at least 165° F on an instant read thermometer. Remove from oil and transfer to a baking rack over a sheet tray held in a low (170° F) oven to keep warm while you finish cooking the rest of the patties.

13. Enjoy patties on their own with Cucumber Dill Salad over salad greens or inside of a warmed pita pocket with fresh tomato slices and a generous amount of Cucumber Dill Salad!

For Cucumber Dill Salad:

Combine sour cream, minced dill, salt, pepper and lemon juice in a medium bowl and whisk to combine. Add deseeded and sliced cucumbers and stir to coat. Cover and chill until needed.