Combine the lentils and water in a small saucepan; bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from heat and pour the lentils into a colander or sieve. Rinse with cold water.
Place the mushrooms in the largest bowl of your food processor and pulse until they’re broken into large chunks. Add the lentils and continue to pulse until the mixture is coarsely chopped.
Set a skillet over medium-high heat. Add the oil and once it’s shimmering, add the chopped shallot. Cook for about 5 minutes, or until it’s softened and just beginning to brown. Add the garlic and spices; cook for another 30 seconds, or until fragrant.
Stir in the mushroom lentil mixture and cook for about 5 minutes, or until the mushrooms are browned.
Add the broth, liquid aminos, and oats to the skillet. Cook, stirring constantly, until the liquid is mostly absorbed. Remove from heat, stir in the fresh herbs, and season with salt and pepper to taste. Let the mixture cool until it’s safe to handle.
Preheat your grill to medium and oil the grates. Divide the kofta mixture into 4 portions. Take one portion and shape it into a very thick sausage, patting and squeezing it so it holds together. Press a skewer into the center and then pat the kofta mixture around it. Lightly brush with oil, then repeat with the remaining kofta mixture.
Set the skewers on the grill and cook for 5 minutes, then flip and cook the other side for 5 minutes more. Serve on pita bread with tzatziki, onion, a squeeze of lemon juice, and herbs.
If you use wooden or bamboo skewers, make sure you soak them in water first.
Leftover vegan kofta can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. To reheat it, you can cook it in a 350ºF oven, in a skillet set over medium heat, or in the microwave.