Combine in a medium saucepan the lentils water and stock powder. Bring to the boil, reduce the heat, cover and gently simmer the lentils for 12-15 minutes or until all the water is absorbed and the lentils are thick and tender. Allow to cool thoroughly.
Heat the oil in a frypan over a medium heat and sauté the onion, carrot and garlic for 5 minutes, add the spices and cook a further 1-2 minutes. Allow to cool.
Combine in a bowl the lentils, carrot, spice mixture, the egg and crumbs and stir until well combined. Divide the mixture in 8 and shape into 8 burgers. Place onto a lined tray and refrigerate until firm.
Spray an oven tray liberally with oil, place the burgers onto the tray and bake at 190°C FF for 10 minutes, turn the burgers over, spray again with the oil and cook a further 10 minutes or until golden.
Spread the base of the rolls with the hummus, top with rocket, onion, the burgers, avocado and lastly the chilli jam, finish with the top of the bun and serve immediately.