Bring Water to a boil, add Lentils and cook about 45 minutes then drain.
Soak the Sun-Dried Tomatoes in hot water while Lentils are cooking, then drain and chop.
Heat the Olive Oil in a pan over medium-high heat. Saute the Onion for about 3 minutes. Add Mushrooms, Sun-Dried Tomatoes, Garlic, Parsley, Black Pepper and saute for about 7-10 minutes until Mushrooms are cooked.
When Mushroom mixture is cooked put in food processor and add the Tamari and Lemon Juice and ½ cup of the Breadcrumbs. Pulse until mostly smooth but with some texture. Transfer to a mixing bowl.
Add the Lentils, Kalamata Olives and Roasted Red Pepper along with the remaining ½ cup of Breadcrumbs. Mix until all ingredients are combined.
Divide the burger mixture into 6-8 burgers. Line a baking sheet with lightly oiled Parchment Paper.
Bake for 15 minutes. Flip burgers and bake for 12-15 minutes more until nicely browned.