Quick & Healthy Red Lentil Patties
These baked lentil patties are a delicious, protein-rich, and fiber-packed plant-based meal. Bursting with fresh herbs, aromatic spices, and a golden crust, they are perfect for lunch, dinner, or meal prep. Serve with a herby yogurt sauce for a flavorful, satisfying, and healthy option that’s easy to make anytime.
Equipment
- Large mixing bowl (1)
- Colander – 1
- Food processor (1)
- Baking Sheet (1)
- High-heat cooking spray – as needed
- Small bowl – 1 (for sauce)
- Whisk (1)
Ingredients
Lentil Patties:
- 2 cups dry red lentils rinsed
- ¾ cup fresh parsley stems removed
- ¾ cup fresh cilantro stems removed
- 1 large shallot or ¼ small red onion chopped
- 6 garlic cloves minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp baking powder
- ½ tsp kosher salt adjust to taste
Optional Cornflake Crust:
- 2 cups cornflakes vegan variety, crushed
- ½ tsp kosher salt
- Cooking spray as needed
Herby Yogurt Sauce:
- 3 tbsp unsweetened plant-based yogurt
- Juice of ½ small lemon
- 1 tsp Dijon mustard
- 1 garlic clove grated
- 2 tbsp parsley minced
- Salt and pepper to taste
Instructions
- Preparing the Lentils: Begin by measuring 2 cups of dry red lentils and rinse them thoroughly under cold running water until the water runs clear. This removes excess starch and any debris, ensuring a clean flavor. Place the rinsed lentils in a large mixing bowl and add enough water to cover them by about 2 inches. Cover the bowl with a lid or plate and let the lentils soak for 2 hours. This soaking process softens the lentils and makes them easier to blend into a cohesive patty mixture later.
- Draining the Lentils: After soaking, pour the lentils into a colander and allow them to drain completely for several minutes. Gently shake the colander to remove excess water. Proper draining is crucial, as too much moisture can make the patties too soft and prevent them from holding their shape. While the lentils drain, gather the remaining ingredients so they are ready for the food processor.
- Preparing the Optional Cornflake Crust: If you want a crunchy crust for your patties, prepare it before blending the lentils. Place 2 cups of cornflakes and ½ teaspoon of kosher salt into a food processor and pulse until the cornflakes are finely crushed. Transfer the crushed cornflakes into a small bowl and set aside. This will serve as the coating for the patties before baking, giving them a golden, crispy exterior.
- Combining Herbs, Onion, and Garlic: Roughly chop ¾ cup fresh parsley, ¾ cup fresh cilantro, and either 1 large shallot or ¼ of a small red onion. Mince 6 cloves of garlic. If your food processor is on the weaker side, pulse the herbs, shallot, and garlic first until finely chopped. This ensures even distribution and prevents large chunks from affecting the patty texture.
- Blending the Lentil Mixture: Transfer the drained lentils into the food processor along with the chopped herbs, shallot, garlic, 1 tablespoon cumin, 2 teaspoons coriander, 1 teaspoon baking powder, and ½ teaspoon salt. Pulse in 30-second intervals, scraping down the sides as needed, until the mixture reaches a coarse, uniform texture. It should resemble a slightly grainy dough that holds together when pressed. Avoid over-blending into a puree; the coarse texture is essential for a tender, textured patty.
- Resting the Mixture: Once blended, transfer the lentil mixture into a covered container and refrigerate for at least 1 hour. Resting allows the flavors to meld and the mixture to firm up slightly, making it easier to shape into patties.
- Preheating the Oven and Preparing the Baking Sheet: Preheat your oven to 375°F (190°C). Lightly spray a baking sheet with high-heat cooking oil. This prevents the patties from sticking and ensures an even, golden-brown finish.
- Shaping the Patties: Using a tablespoon or small ice cream scoop, portion the lentil mixture and shape it into round, flat patties. Each patty should be about 1–1.5 inches thick. If using the cornflake crust, gently press each patty into the crushed cornflakes, coating both sides evenly. Place the coated or plain patties on the prepared baking sheet with a little space between each to allow for even cooking.
- Spraying Oil on Patties: Lightly spray the tops of the patties with cooking oil. This step helps achieve a golden, slightly crispy surface during baking. For a lower-fat option, this step can be skipped, but a light spray improves texture and color.
- Baking the Patties: Place the baking sheet in the preheated oven. Bake the patties for 15 minutes, then carefully flip each one using a spatula. Continue baking for an additional 5–8 minutes, or until the patties are lightly browned and firm to the touch. Baking times may vary slightly depending on oven type and patty thickness, so keep an eye on them for the perfect finish.
- Preparing the Herby Yogurt Sauce: While the patties bake, make the herby yogurt sauce. In a small bowl, combine 3 tablespoons unsweetened plant-based yogurt, juice of ½ a small lemon, 1 teaspoon Dijon mustard, 1 grated garlic clove, 2 tablespoons minced parsley, and salt and pepper to taste. Whisk thoroughly until smooth and creamy. The sauce pairs perfectly with the warm patties and adds a refreshing, tangy flavor.
- Serving the Patties: Once baked, remove the patties from the oven and let them cool slightly for a few minutes. Serve warm with the herby yogurt sauce on the side. These patties also pair well with a fresh salad, roasted vegetables, or wrapped in pita bread for a quick, satisfying meal.
- Storage and Meal Prep Tips: Store cooled patties in an airtight container in the refrigerator for up to 4–5 days. They can also be frozen for up to 2 months; simply reheat in a 350°F oven for 10–12 minutes until warmed through. The patties hold their texture well, making them an excellent choice for meal prepping lunches or quick dinners.
Notes
- Always use dry red lentils for best results. Pre-cooked lentils will make the patties too soft and may change the texture.
- Drain well after soaking. Excess moisture can prevent the patties from holding together. Let them sit in a colander for 5–10 minutes.
- Blending texture is key. Process until the mixture is coarse and uniform; over-blending can make the patties mushy.
- Adjust moisture with flour if needed. If the mixture feels too wet, add 1–2 tablespoons of all-purpose or gluten-free flour to help bind.
- Patties will firm during baking. They may feel soft when shaped but will hold together once baked.
- If your food processor is weak, pulse herbs, onion, and garlic first to ensure fine mincing before adding lentils.
