Rinse 1 cup of lentils under cold water and cook according to package instructions until they are tender. Drain any excess water and set aside to cool.

In a large mixing bowl, combine the cooked lentils, 1/2 cup of flour, chopped coriander, and sliced spring onions. Mix until well combined.

Heat sesame oil in a pan over medium heat.

Form the lentil mixture into small patties and fry in the pan until golden brown on both sides, about 3-4 minutes per side. Place them on a paper towel to absorb excess oil.

For the ribbon carrots and courgette, use a vegetable peeler to create ribbons.

Arrange the lentil fritters on a plate, top with the ribbon carrots and courgette.

Finish by squeezing lime juice over the fritters and vegetables. Sprinkle with additional chopped coriander and sesame seeds.