These red lentil patties are a simple, affordable staple that deliver both nourishment and versatility. Red lentils provide plant-based protein, iron, and fibre, while carrots and fresh herbs add colour, flavour, and micronutrients.
The mixture comes together quickly in a food processor and can be baked or pan-fried, making these patties ideal for meal prep, weeknight dinners, or build-your-own burger nights. They’re flavourful, satisfying, and easy to customize with your favourite sides, buns, sauces, or toppings.
1cupcilantro with stems (substitution: parsley for those who dislike cilantro)
12tspcumin
1tspsalt, or to taste
0.50tspground black pepper
Neutral-flavoured cooking oil, for pan-frying (optional)
Mise en Place
1
Soak dried red lentils in enough water to cover by at least 5 cm (2 inches) for 2 hours. Rinse and drain well.
2
Grate carrot and chop off the tougher bottom half of the cilantro stems.
3
Line a baking sheet with parchment paper or a silicone mat. Spray with cooking spray or spread a light layer of neutral oil over the paper/mat. This will contribute to browning and prevents the patties from sticking.
4
Preheat oven to 400°F (200°C).
Cooking Method
5
In a food processor, pulse the ½ medium onion and 2 garlic cloves until diced.
6
Add in drained lentils, 1/3 cup grated carrot, 1 tbsp tomato paste, 1 tsp cumin, 1 tsp salt, ½ tsp ground black pepper, and 1 cup fresh cilantro with stems.
7
Pulse until well combined and slightly textured; avoid over-processing into a smooth paste.
8
Scoop ¼ cup portions of the mixture and shape into patties approximately ½ inch thick. I like to use a medium cookie scoop for this process to make it easier to form a round patty.
9
Arrange patties on the prepared baking sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes until set and lightly crisped.
10
To Pan-Fry (Optional): Heat a small amount of neutral oil in a nonstick skillet over medium heat. Cook patties for about 4 minutes per side, until golden brown and heated through.
11
Serve hot on a bun or in a grain bowl and with toppings and sauces of your choice.
About the Author
Alessandra DiMattia is a registered dietitian and culinary instructor in Kelowna, BC who combines nutrition science with hands-on cooking skills. She is passionate about helping people feel more confident in the kitchen and build a positive relationship with food.
Whether you want to transition to a plant-based lifestyle, learn about intuitive eating, improve your cooking skills, or manage a chronic condition, Alessandra provides supportive, evidence-based guidance. She also offers personalized in-home cooking classes where you can learn new recipes, strengthen your kitchen skills, and gain confidence preparing meals that support your health and lifestyle.
Ingredients
Special Equipment
Food processor
Baking Sheet
Parchment paper or silicone baking mat
Nonstick saute pan (if pan-frying)
Ingredients
1.50cupsdried red lentils
2large garlic cloves
0.50medium onion or 1 shallot
0.33cupgrated carrot
1tbsptomato paste
1cupcilantro with stems (substitution: parsley for those who dislike cilantro)
12tspcumin
1tspsalt, or to taste
0.50tspground black pepper
Neutral-flavoured cooking oil, for pan-frying (optional)
Directions
Mise en Place
1
Soak dried red lentils in enough water to cover by at least 5 cm (2 inches) for 2 hours. Rinse and drain well.
2
Grate carrot and chop off the tougher bottom half of the cilantro stems.
3
Line a baking sheet with parchment paper or a silicone mat. Spray with cooking spray or spread a light layer of neutral oil over the paper/mat. This will contribute to browning and prevents the patties from sticking.
4
Preheat oven to 400°F (200°C).
Cooking Method
5
In a food processor, pulse the ½ medium onion and 2 garlic cloves until diced.
6
Add in drained lentils, 1/3 cup grated carrot, 1 tbsp tomato paste, 1 tsp cumin, 1 tsp salt, ½ tsp ground black pepper, and 1 cup fresh cilantro with stems.
7
Pulse until well combined and slightly textured; avoid over-processing into a smooth paste.
8
Scoop ¼ cup portions of the mixture and shape into patties approximately ½ inch thick. I like to use a medium cookie scoop for this process to make it easier to form a round patty.
9
Arrange patties on the prepared baking sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes until set and lightly crisped.
10
To Pan-Fry (Optional): Heat a small amount of neutral oil in a nonstick skillet over medium heat. Cook patties for about 4 minutes per side, until golden brown and heated through.
11
Serve hot on a bun or in a grain bowl and with toppings and sauces of your choice.
Notes
Easy Red Lentil Patties (Vegan, High-Protein & Meal-Prep Friendly)
