Soak lentils and pre-cook somewhat

Combine lentils, water, bullion cube, carrots, celery, onion, oregano, and thyme in a sauce pan. Cover and simmer for 20 minutes.

Stir in 1 cup of the bread crumbs and one egg. Shape mixture into 6 patties and sprinkle with remaining bread crumbs.

Heat oil in non-stick pan and cook until browned on both sides.

Serve on rolls.