DIRECTIONS

1. Combine 1 cup of water, lentils, and a dash of salt in a pot. Bring to a boil.
2. Reduce heat, cover partially and simmer 15-20 minutes, or until lentils are very tender.
3. Place in colander to drain any excess liquid, and set aside to cool.
4. Meanwhile, place cashews in a skillet and toast over medium-high heat for 4 minutes or until fragrant, and then set aside.
5. In the same skillet, saute onion over medium heat with 1 teaspoon of coconut oil until transparent.
6. Add mushrooms, garlic, curry powder, and 3 tablespoons water, and cook for 2 minutes. Remove from heat and set aside.
7. Place cashews and lentils in food processor and pulse until textured.
8. Transfer to a bowl, add mushroom mixture, and stir in old fashioned oats until mixed well.
9. Wet hands and form 6 burger patties from mixture.
10. Cook in remaining coconut oil, using it as needed, over medium heat for 4 minutes on each side or until brown and heated throughout.
11. Wrap in lettuce, add your favorite toppings, and enjoy!