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Soak 1 cup lentils for 20-25 minutes.
heat oil in small pan on medium high heat. Cook grated carrots, onion, zuccini until softened, about 15 minutes.
Blend spices, flour and soaked lentils in food processor. Pulse to break everything up but leave some texture.
Mash cooked veggies with the chunky dough.
Coat hands with oil and form nugget shapes from the mixture.
bake at 375ºF for 30-40 minutes or until golden. Flip half way through cooking to make both sides crispy.