If cooking lentils from scratch:
Put 2 cups water, 2 cups vegetable broth and 1 cup of lentils in a large saucepan.
Bring to a boil.
Turn down the heat and cook for 20 minutes.
Reserve 1/4 cup of the broth mixture and drain the rest of the liquid off of the lentils.
Set the lentils aside (or the canned lentils measuring 2-1/4 cups).
Mix the egg replacer and water and set aside.
Heat 1 Tablespoon oil in a large skillet.
Add the onion and saute 10 minutes.
Add the carrot and sauté 10 more minutes.
Add the rest of the ingredients including the reserved 1/4 cup vegetable broth.
Cook for 5 minutes.
Make into 16 small patties.
Fry in oil on each side and serve on small soft dinner rolls.