Soak dried red lentils in enough water to cover by at least 5 cm (2 inches) for 2 hours. Rinse and drain well.
Grate carrot and chop off the tougher bottom half of the cilantro stems.
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.
Preheat oven to 400°F (200°C).
In a food processor, pulse the ½ medium onion and 2 garlic cloves until diced.
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.
Pulse until well combined and slightly textured; avoid over-processing into a smooth paste.
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.
Arrange patties on the prepared baking sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes until set and lightly crisped.
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.
Serve hot on a bun or in a grain bowl and with toppings and sauces of your choice.
0 servings
12