Rinse the lentils well and add them to a pot. Cover with 3 cups of water and bring to a boil. Reduce the heat to medium low and cover. Let cook for 25 minutes or until tender.

Drain the lentils using a fine mesh strainer and allow them to cool.

Add the oats to a blender and blend into a fine flour consistency. Set aside.

Heat up 1 tbs of oil in a skillet over medium heat. Once hot add the diced onion and cook for about 8 minutes, stirring occasionally. During the last minute of cooking, add the minced garlic and stir well. Remove from heat and set aside.

Transfer the cooked lentils to a large bowl and lightly mash them with the back of a spoon. Some whole lentils are perfectly fine.

Add the sautéed onion and garlic, grated carrot, salt, pepper, and oat flour. Mix everything together with your hand until well combined.

Shape the mixture into 10 lentil cakes.

Heat a nonstick skillet over medium heat and add the remaining olive oil.

Once hot, add the lentil cakes in batches. I’m able to fit 5 at a time in my skillet. Cook for 3–4 minutes, then flip and cook for another 3–4 minutes, until golden and crispy.

Transfer the cooked cakes to a paper towel lined plate and repeat with the remaining cakes adding more oil as needed.