If you are using dry lentils, then go ahead and boil 1 cup of lentils in 2 cups of water for 30 minutes. when done, strain away any excess water and use the cooked lentil in this. HOWEVER, you can save 30 minutes by using 1 16 oz can of canned lentils.

If you do not have half of a sweet potato lying around, this is a good time to bake a sweet potato while the lentils are cooking (if you are using dry lentils). Cut the potato in quarters, wrap in foil and bake at 400 for 30 minutes or until tender.

Add oil to a pan over medium heat.

Add in the onions, ginger, and garlic and saute for 10 minutes, stirring often so they don't burn.

Add in the sweet potato, lentils, mushrooms, and spices and mix well and remove the pan from the heat.

Then add the coconut flour into the pan with the ingredients.

When the mixture is cool enough to handle, roughly divide the mixture into 6/8 portions, then gather the ingredients in each portion up in your hands, squeeze them together to bind, and form into patties. Place formed patties on a plate. Repeat with the rest of the portions until you have 6-8 patties/burgers.

Then, add a bit of oil to the same pan and place it on medium heat again.

And place the burgers in the pan (you might have to cook in two batches if your pan is small) - let each burger saute 4-5 minutes. Then flip and saute another 4-5 minutes or until lightly browned.

Add all the ingredients into a blender and blend till well incorporated

Serve burgers on a salad with sauce or on buns if you prefer.