Rinse and drain lentils, place in small saucepan with water and bring to a boil, stirring often.
Add turmeric and salt, reduce heat to low then cover and simmer until water has been absorbed (about 20minutes). Stir occasionally to avoid burning lentils.
While lentils are cooking, heat oil in a pan and cook onions and garlic for 6 minutes or until softened. Add celery and capsicum and cook for a further 6 minutes. To prevent mixture sticking to pan, add a tablespoon of water.
Add ginger, curry powder and cinnamon and cook for 1 further minute, stirring constantly. Remove from heat and add rice. nuts, lemon juice, coriander and lentils. Once well combined, put aside to cool.
When cool enough to handle, shape into 6 patties and place on oiled baking sheet. If mixture too dry, add a little water or 1 beaten egg before shaping. Bake at 210C for 20min, serve on wholemeal rolls or in pitta bread with coriander raita.
Notes
Coriander raita: combine ½ cup greek yoghurt OR Tofutti Sour Cream (vegan option) with ¼ cup finely chopped coriander
Nut-free: Replace nuts with buckwheat kernals, sunflower seeds or pepitas.
Gluten-free: Serve on gluten-free buns, bread or pitta
Recipe by @OmNomAlly at https://omnomally.com/2012/05/07/curried-lentil-burgers/