Peel and dice the squash and carrots. Place on a baking tray, drizzle with oil, add the herbs and season with salt and pepper. Roast until lightly browned and soft.
Meanwhile bring the lentils to a boil and simmer until cooked and most of the water has been absorbed. Stir the lentils as they cook so you end up with a dhaal like consistency.
Put the roasted squash and carrots in a bowl with the cooked lentils, oats and spices and season with salt and pepper. Mash everything together until you get a fairly smooth consistency.
When the mixture has cooled slightly, divide the mixture into 4 equal parts. Sprinkle a clean surface and your hands with some flour. Press the mixture together in your hands to form a ball, then place it onto the floured surface and flatten to make your burger.
Chill the burgers in the fridge for 30 minutes or as long as your rumbling tummy will allow. This helps them hold their shape when you cook them.
Fry or bake with a little oil olive until they are nicely browned and hot through.
I served mine in a bun with fried onions, tomato, gherkins and a nice bit of ketchup.