If you’re looking for an easy, healthy, and seriously delicious recipe, these red lentil patties are it. They’re crisp on the outside, soft on the inside, and full of flavor. You can bake them or fry them, and they freeze beautifully too. I love making a batch to have on hand for quick lunches or to add to salads and sandwiches. Plus, they’re a hit with kids! The prep is minimal – just a quick blend in the food processor – with a little planning ahead to soak the lentils.
How to make the red lentils patties?
Start by soaking red lentils in plenty of fresh water for at least three hours. Soaking softens the lentils, making them perfect for blending and cooking. It also helps improve digestion. (There’s no need to cook them beforehand!) If you’re planning ahead, you can soak them in the morning before work, and they’ll be ready by dinnertime. For longer soaks, I recommend refrigerating them. After soaking, rinse well and drain the lentils thoroughly to remove any excess water.
Honestly, the hardest part of this recipe is remembering to soak the lentils — the rest is a breeze! Everything comes together quickly in a food processor. Start by adding chopped carrots, onion, fresh cilantro (including the stems), curry powder, salt, and black pepper. Pulse until the mixture looks finely chopped and a little crumbly but still colorful and fresh.
Add the drained lentils, rolled oats, and a bit of baking soda to the food processor. Blend everything together for about a minute, until you get a smooth, cohesive batter. Don’t worry if the mixture feels a little loose — it will firm up perfectly once cooked.
To bake, preheat your oven to 180°C / 350°F and line a baking sheet with parchment paper. Lightly spray the parchment with oil to help the patties release easily after baking. Scoop the batter into small patties, about 5 cm / 2-inches wide. Bake for 20–25 minutes until set. To fry, heat about 2 cm / ¾-inch of oil in a skillet and fry the patties for about two minutes on each side until golden and crisp. Serve them fresh with some good tahini sauce – or freeze for later. Enjoy!
Looking for more delicious recipes?
- Quinoa wraps (VEGAN + GF)
- Vegan Smoky Tofu Ham
- Sautéed Green Beans with Mushrooms
- Antipasto Brown Rice Salad
Easy and Delicious Red Lentil Patties
Ingredients:
- 1 cup red lentils, well rinsed
- 2 medium carrots, roughly chopped
- 1 medium onion, roughly chopped
- ½ bunch fresh cilantro, including stems
- ½ cup rolled oats
- 1 tablespoon curry powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon baking soda
- Oil for frying (optional)
Instructions:
- Soak the red lentils in water for at least 3 hours. You can also soak them for longer if needed — in that case, it's best to refrigerate them while soaking. After soaking, rinse well and drain thoroughly.
- If baking the patties, preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper. Lightly spray the parchment with oil.
- In a food processor, combine the onion, carrots, cilantro (including stems), curry powder, salt, and black pepper. Pulse until finely chopped and crumbly.
- Add the soaked lentils, rolled oats, and baking soda to the food processor. Process for about one minute, until smooth.
- Form the mixture into patties about 5 cm /2-inches in diameter.
- For baking: Place the patties on the prepared baking sheet and bake for 20–25 minutes until fully set.For frying: Heat about 2 cm/¾ inch of oil in a skillet. Carefully add the patties and fry for about 2 minutes on each side until golden and crispy. Avoid moving them during the first 2 minuter of frying to prevent breaking – they will firm up as they cook.
- Serve with tahini or any other sauce if desired.
Notes:
- You can substitute the carrots with one medium sweet potato (about 250 grams).
- Since the oats are blended, you can use either regular or quick oats.
Did you make this recipe?
Please let me know how it turned out!
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