In a medium saucepan, combine 1 cup of red lentils with 2 cups of water. Bring to a boil and simmer for 10-12 minutes until soft.

In a large mixing bowl, combine the cooled lentils with 1 grated sweet potato, 1 finely chopped onion, 2 minced garlic cloves, spices (1 tsp each of cumin, paprika, ground coriander), and season with salt and pepper. Fold in cilantro and enough flour to bind.

Let the mixture rest for 5-10 minutes at room temperature.

Heat a skillet over medium heat with olive oil. Form palm-sized patties about 1 inch thick.

Fry the patties for 3-4 minutes on each side until golden brown and crispy.

In a blender, combine 1 ripe avocado, cilantro, 1 clove garlic, lime juice, and yogurt. Blend until smooth.

Serve the patties warm with the creamy avocado cilantro sauce.