Smoked Cheddar and Lentil Burgers

INGREDIENTS
2 1/2 cups water
1 cup dried lentils
2 bay leaves
1 tsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 cup  grated smoked cheddar cheese
1/2 cup dry breadcrumbs
2 tsp chopped fresh thyme
salt  to taste
3/4 tsp garlic powder   or fresh garlic finely chopped
3/4 tsp  chilli pdr.
1/2 tsp freshly ground pepper
3 large egg whites, lightly beaten
Cooking spray
8 teaspoons stone-ground mustard( optional)
8 (2-ounce) whole wheat sandwich buns, toasted
8  slices tomato
2 cups trimmed arugula leaves

METHOD
Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. 
Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.
Heat oil in a medium nonstick skillet over medium-high heat. 
Add onion and carrot; sauté 5 minutes or until tender. 
Cool slightly.
Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. 
Cover and chill 45 minutes. 
Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. 
Spread 1 teaspoon mustard on top half of each bun. 
Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

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