Vegan Black Lentil Patties with Mushrooms
It’s no secret I have a special place in my heart for lentils. This delicious legume is full of protein and easy to digest. You can also find lentils everywhere, they’re cheap, and they come in a variety of colors. Gotta love it. Lentil patties are also a great thing: easy to make, freeze well, and come with so many flavor options. This recipe is for vegan black lentil patties. Aside from the lentils, the patties also have mushrooms, sautéed with onions, walnuts, and a few other good things. No eggs needed, no breadcrumbs needed, a great recipe for any day of the week.
Why You’ll Love This Recipe:
- Hearty, protein-packed patties made with black lentils and mushrooms
- No eggs or breadcrumbs needed
- Naturally vegan and gluten-free
- Freezer-friendly, great for meal prep
Key Ingredients & Substitutions:
- Black lentils – unlike most lentil recipes, these are never boiled. Soaking is the only step that softens them before baking, so a long soak (at least 8 hours) is what gives the patties their texture, not just a health bonus. In a rush? You can soak them in boiling water for just 30 minutes instead, but keep in mind the patties will come out with a softer texture.
- Date syrup (silan) – adds a subtle sweetness. Swap in maple syrup or agave if you don’t have it, or leave it out entirely for a less sweet patty (see FAQ).
- Mushrooms – finely mince them along with the onion, this helps the patties hold together.
Pro Tips for Success:
- Mince the onion and mushrooms very finely, it’s key for keeping the patties from falling apart.
- For a smoother, kid-friendly texture, add the sautéed mushroom mixture to the food processor along with everything else instead of mixing it in by hand.
- Prefer a crispier patty? Pan-fry them in olive oil over medium-low heat instead of baking.
- These freeze beautifully, thaw at room temperature before reheating.
Serving Suggestions
- Serve with tahini sauce or your favorite dipping sauce
- Great in a pita or wrap with fresh vegetables
- Pairs well with a simple salad for a full meal
FAQ
- Can I make this without the date syrup? Yes, you can leave it out entirely if you’re not a fan of sweet and savory together, the patties will still hold together and taste great.
- Can I fry instead of bake these? Yes, pan-fry in olive oil over medium-low heat until golden.
- Can I freeze these? Yes, they freeze well. Thaw at room temperature before reheating.
- Is there a shortcut for soaking the lentils? Yes, soak them in boiling water for about 30 minutes instead of the full 8 hours, though the patties will be a bit softer.
Looking for more delicious recipes?
- Vegan sweet potato shepherd’s pie
- Farro salad with cauliflower, fennel and tahini dressing
- Vegan smoky tofu ham
- Sautéed green beans with mushrooms
Vegan Black Lentil Patties with Mushrooms
Ingredients:
- 1 cup black lentils
- ½ cup walnuts
- ½ cup parsley
- 3 tbsp date syrup (silan) or sub with maple or agave syrup
- 1 tsp salt
- ¼ tsb freshly ground black pepper
- Olive oil, for greasing the baking tray
For the sautéed mushrooms and onions:
- 1 medium onion finely chopped
- 0.5 lb (200g) fresh mushrooms, finely chopped finely chopped
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 3-4 sprigs thyme leaves only
- pinch of salt
- Pinch of freshly ground black pepper
Instructions:
- Soak the lentils: Rinse the lentils well, then soak in plenty of fresh water for at least 8 hours in the fridge, don't skip this step, since the lentils are never boiled, soaking is what softens them before baking (see Notes for a shorter option). If possible, change the water once or twice during that time. Rinse again and drain well.
- Prep the oven: Preheat to 350°F (180°C). Line a baking tray with parchment paper or a silicone mat and grease lightly with olive oil.
- Sauté the mushrooms: Heat 2 tbsp olive oil in a skillet. Add the chopped onion and sauté, stirring, for about 5 minutes, until soft and slightly transparent. Add the mushrooms, garlic, and thyme. Season with a pinch of salt and pepper. Cook for another 10 minutes over medium heat, stirring occasionally. Set aside.
- Blend the base: In a food processor, combine the soaked lentils, walnuts, parsley, date syrup, salt, and pepper. For a smoother, kid-friendly texture, add the mushroom mixture here too, otherwise keep it separate. Process until you get a sticky paste, stopping to scrape down the sides as needed. If you kept the mushrooms separate, transfer the lentil mixture to a bowl and mix them in now.
- Shape and bake: Form the mixture into patties, about 2 inches (5cm) wide. Place on the prepared tray and bake for about 25 minutes, until golden and firm. Serve with tahini or your favorite dipping sauce. Enjoy!
Notes:
- Soaking the lentils for the full 8 hours isn’t optional here, it’s what softens them before baking since they’re never boiled. Short on time? Soak in boiling water for just 30 minutes instead, but the patties will come out with a softer texture.
- Make sure to finely mince the onion and mushrooms, it’s important for the patties holding together.
- The date syrup can be swapped for maple syrup or agave, or left out entirely if you’re not into sweet-and-savory (see FAQ).
- Prefer to fry instead of bake? Cook the patties in olive oil over medium-low heat until golden on both sides.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
Is there a way to make it without syrup? I don’t like sweet and savory together.
Great