Preheat oven to 350°. Spray a baking sheet with non-stick spray. Combine the rolled oats and walnuts in a medium sized mixing bowl and set aside.
In a small saucepan, add the water, tomato paste and no-salt seasoning. Whisk together over medium-high heat until boiling. Add tomato-water mix to the oat and walnut mixture.
Heat 2 tbsp water in a skillet over medium-high heat, add onion and garlic. Sautee 5-7 minutes until the onion egins to turn translucent. Add to the bowl with the oats and walnut mixture.
Into the same bowl, add the lentils, basil, oregano, parsley, spinach and black pepper.
Use hands to mash the mixture together well. Shape 1/3 cup of burger mixture into a round patty and place on baking sheet. Continue to fill baking sheet with remaining mixture the same way, spacing each patty apart from each other.
Bake for 15 minutes, flip, and bake another 15 minutes.
Serve on burger buns with pear-cucumber salsa (see recipe below) or other favorite condiments and/or vegetable garnish.
Gently mix all ingredients in a large bowl and refrigerate about an hour to allow the flavors to blend. Use on top of burgers, salads, rice or veggies. I personally leave the peels on the fruit and cucumber but it is your choice.