Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sauté for about 5 minutes until the onion is soft and fragrant.

Stir in 2 cups of fresh chopped spinach and continue cooking for another 2-3 minutes until the spinach wilts down.

Transfer the sautéed mixture to a large mixing bowl and add 1.5 cups cooked lentils, 0.5 cup breadcrumbs or oat flour, and 1 egg or a flaxseed egg. Mix thoroughly.

Shape the mixture into 4-5 patties, roughly 0.5 inch thick, and refrigerate for 15-20 minutes.

In a skillet, heat another tablespoon of olive oil over medium heat and add the chilled patties. Fry for 3-4 minutes on each side until golden brown.

Transfer the cooked patties to a warm plate and serve on whole grain buns or over fresh salads.