Cook the lentils:

1. Rinse lentils thoroughly to remove any debris.
2. In a medium pot, combine lentils and water. Bring to a boil, then reduce heat  to low and simmer uncovered until soft and tender, about 12-15 minutes.
3. During the last few minutes, allow excess water to evaporate. The lentils should be soft and thick, not watery. If needed, cook an extra minute or two to dry them out slightly.
4. Remove from heat and drain well if there is any liquid left in the pot. Set aside and let cool.

Cook the vegetables:

1. In a large skillet, heat 1 tablespoon oil over medium heat until hot, about 1 minute. Add onion, garlic, and mushrooms. Sauté until golden brown and until the mushrooms release moisture and most of the liquid has evaporated, about 5-7 minutes. The mixture should look fairly dry.
2. Remove from heat and let cool slightly for 5 minutes.

Make the lentil patty mixture:

1. In a large bowl or food processor, combine the cooked lentils, mushroom mixture, Italian seasoning, cumin, paprika, breadcrumbs, egg, salt, and pepper.
2. Pulse briefly just until combined (about 1 minute). Do not over process. The mixture should be cohesive but still slightly textured. If mixture feels too soft to shape, add breadcrumbs 1 tablespoon at a time until firm enough to hold shape.
3. Alternatively, you can mash and mix everything with a fork or potato masher in a large mixing bowl until evenly combined.
4. Scoop about ¼ cup mixture at a time and shape into patties. Set aside on a large baking sheet.

Cook the patties:

1. You can pan fry, bake, or air fry:
   • Pan Fry: Heat remaining 1 tablespoon oil in a large skillet over medium heat until sizzling hot, about 1-2 minutes. Add the patties in batches and cook until golden brown and crisp, about 3-5 minutes per side.
   • Bake: Preheat oven to 375°F. Place the patties on a large parchment-lined baking sheet and bake until golden brown, about 15-20 minutes. Flip once halfway through baking.
   • Air fry: Add patties in batches to the air fryer basket and cook at 350°F for 10-12 minutes until browned, flipping halfway.
2. Serve warm with homemade Tzatziki sauce or yogurt. You can also serve them as lentil burgers or sliders.