In a saucepan, bring 2 cups of water to a boil and add 1 cup of red lentils. Reduce heat and simmer for 10-12 minutes until soft. Drain excess water and cool.

In a large mixing bowl, combine cooled red lentils, 1 grated sweet potato, 1 finely chopped onion, and 2 minced garlic cloves. Add cumin, paprika, ground coriander, salt, pepper, and cilantro. Mix thoroughly until incorporated.

Allow the mixture to rest for 5-10 minutes to help flavors meld and flour hydrate.

Heat olive oil in a skillet over medium heat. Shape the mixture into palm-sized patties and fry for 3-4 minutes on each side until golden brown.

In a blender, combine 1 ripe avocado, a handful of cilantro, 1 garlic clove, juice from half a lime, and 1/2 cup yogurt. Blend until smooth. Adjust seasonings as needed.

Remove patties from skillet and drain on paper towels. Serve hot with creamy avocado cilantro sauce.