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Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Soak the lentils in enough water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.
Shape the patties: Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Option 1 Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides.
Option 2 Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 4 minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.
For serving: Serve with a bun and desired toppings; a side salad; or oven roasted potatoes.