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Red lentil patties are simple to whip up, amazingly versatile, and almost foolproof. They’re versatile for serving on top of a salad, as an appetizer with a nice avocado mayo, or on a bun as a tasty red lentil burger.  

completed Easy Red Lentil Patties spread out on a white surface

Cooking plant-based meals with red lentils ensures you get plenty of protein plus they cook up quickly making meal prep easier!

They cook up nice and creamy in soups and stews but also work to form plant-based patties and meatballs. Explore using this tasty plant protein in more dishes such as kichari patties, mushroom and red lentil meatballs, and red lentil and vegetable stew.

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Why This Lentil Patty Recipe Works

  • Lentil cakes are nutritious. Lentils and amaranth are packed with plant protein and great for metabolism and heart health. The parsley gives a good dose of Vitamin K (77% of your daily needs in 1 tablespoon).
  • Great for meal prep! They are easy to make ahead and store in the freezer for meals when you need them.
  • So many ways to serve baked lentil patties! They will work for meals, party appetizers, and snacks! 

What Goes Into This Recipe

Don’t worry if the ingredient list seems a bit long in this lentil patty recipe. Except for a few, I bet you already have most of them on hand!

ingredients for Easy Red Lentil Patties measured out against a white surface
  • Neutral oil: Use a high-heat neutral flavored oil such as avocado, grape seed, or canola.
  • Amaranth: Amaranth is carried in most food stores with a bulk section, in health food stores, or online. It’s very similar to quinoa nutritionally, with a complete protein profile of all amino acids, but it’s about half the price, and easy to digest. If you can’t find it, quinoa will work in these as well.
  • Red lentils: Easy-to-cook lentils that work great for making patties. You can also use yellow lentils which cook up in a similar manner.
  • Russet potato: A good all-purpose potato to use for making patties.
  • Aromatics and herbs: Onion, garlic and fresh parsley give the lentil patties depth of flavor.
  • Nutritional yeast: An optional ingredient but it goes a long way in adding flavor to this dish. If you’re new to this ingredient, check out this post to learn more about nutritional yeast.
  • Seasoning: We’re adding mustard, ketchup, cumin, and paprika to give them flavor.
  • Cornmeal and all-purpose flour: Mixed into the lentil patties to give them structure and help everything hold together. The cornmeal gives them a bit more texture than using flour alone.

How To Make Red Lentil Patties

Here’s an overview of what’s involved in making these red lentil patties vegan! It requires a little prep but they’re well worth the wait!

  • 1) Before starting. Preheat the oven and add the oil to a baking sheet and spread it out evenly.
  • 2) Add the amaranth, lentils, and two cups of water to a medium pot. Bring it to a boil, then cover with a lid, and reduce the heat to low. Let it cook undisturbed for 10 to 15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridge-like, let it cool.
  • 3) Grate the potato into a large mixing bowl. Then squeeze it over the sink to release any excess water. Return the potato to the bowl and add the chopped onion, garlic, and parsley. 
  • 4) Add the cooked amaranth and lentil mixture to the bowl and mix well with your hands. 
  • 5) Add the mustard, ketchup, spices, cornmeal, and flour. Mix thoroughly until all the ingredients are combined.
  • 6) Form the mixture into small patties, then place them on the baking sheet and bake for 8 to 10 minutes on each side until golden brown and crispy. 
process shot of forming ingredients into several patties

Expert Tips

  • Don’t skip the oil on the pan! It’s what gives the lentil patties a crispy exterior.
  • Be sure to squeeze the potatoes (or zucchini if you add some). Any excess water can make the lentil patties soggy or overly mushy.
  • Extend the cooking time if you decide to make larger or thicker patties.

FAQs

Can I replace the red lentils with brown or green lentils in this recipe?

Not really. Red and yellow lentils differ quite significantly from brown and green lentils. They are softer and almost fall apart when cooked. In this recipe, this texture is what helps hold the patties together so if you use other lentils they may turn out crumbly.

Can I cook red lentil patties in the air fryer?

Yes you can! Give the air fryer basket a good spray. Preheat the air fryer and cook at 400° F for 8-10 minutes, flipping them over halfway through.

completed Easy Red Lentil Patties spread out on a white surface

Variations

  • Spicy: These patties are great to add some hot sauce or Sriracha along with the ketchup and mustard to give them a bit more zing.
  • Change the shape and size! Shape them into larger patties if you want to use them for sandwiches or as a red lentil burger. You can also make balls if you prefer them over patties. Extend the cooking time for thicker shapes and sizes.
  • Change up the seasoning: Swap the parsley for cilantro or other fresh herbs. Add smoked paprika or liquid smoke for a bit of smoky flavor.
  • Extra crispy lentil patties. After shaping the patties, coat them in panko or cracker crumbs to give them a crispier texture.
  • Add veggies: Add some shredded zucchini to add some veggies! Just be sure to squeeze the excess water after shredding.

How to Serve

How to Store

  • Refrigerator: Allow the red lentil patties to fully cool then transfer to a container. I suggest a single layer or adding a piece of parchment paper between layers. Store in the fridge for up to five days.
  • Freezer: Store in the same manner mentioned above and then place in the freezer for up to three months. For best results, allow them to thaw in the fridge overnight. 
  • Reheat:  Return them to an oiled or sprayed baking pan in a single layer. Heat them in a 375° F oven for 8-10 minutes or until heated through. If you decide to heat them from frozen you will need to extend the cooking time.
  • Make ahead: Red lentil patties are ideal for meal prep but I highly recommend cooking them completely before storing them. You can flash freeze them by placing them in the freezer on a tray lined with parchment paper and then once frozen transfer them to a bag or container. This allows more ease to take out just what you need to cook for meals.

More Vegan Lentil Recipes

Photos by Alfonso Revilla

Easy Red Lentil Patties

4.98 from 45 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8 servings
Red lentil patties are simple to whip up, amazingly versatile, and almost foolproof. They’re versatile for serving on top of a salad, as an appetizer with a nice avocado mayo, or on a bun as a tasty red lentil burger.  

Ingredients 

  • 1 to 2 Tablespoons of neutral oil (avocado, grape seed, canola)
  • ½ cup of uncooked amaranth
  • ½ cup of uncooked red lentils
  • 2 cups of water
  • 1 medium russet potato grated
  • 1 small onion chopped
  • 2 garlic cloves chopped
  • ½ cup of parsley chopped
  • 1 Tablespoon of nutritional yeast (optional)
  • 1 Tablespoon of mustard
  • 2 Tablespoons of ketchup
  • ½ teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of sea salt
  • ½ teaspoon of black pepper
  • 2 Tablespoons of cornmeal
  • 2 Tablespoons of all-purpose flour

Instructions 

  • Preheat the oven to 450 degrees F. Place 1 to 2 tablespoons of neutral high heat oil (avocado, organic canola, grape seed) on a baking sheet and spread evenly.
  • In a medium pot, add amaranth, lentils, and 2 cups of water. Bring to a boil, cover the pot with a lid, and reduce to a simmer. Let cook undisturbed for 10 to 15 minutes until water is absorbed and amaranth and lentils are cooked. It will be porridgey, let it cool.
  • While amaranth is cooking, grate the potato into a large mixing bowl. With your hands squeeze the shredded potato over the sink to release excess water. Return to bowl and add chopped onion, garlic, and parsley. Add cooked amaranth/lentil mixture and mix well with your hands. Add mustard, ketchup, spices, cornmeal, and flour. Mix well.
  • Form into small patties, then place them on the baking sheet and bake for 8 to 10 minutes on each side until golden brown and crispy.

Notes

  • Don’t skip the oil on the pan! It’s what gives the lentil patties a crispy exterior.
  • Be sure to squeeze the potatoes (or zucchini if you add some). Any excess water can make the lentil patties soggy or overly mushy.
  • Extend the cooking time if you decide to make larger or thicker patties.

Nutrition

Calories: 153kcalCarbohydrates: 26gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 354mgPotassium: 368mgFiber: 6gSugar: 2gVitamin A: 467IUVitamin C: 9mgCalcium: 44mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Dinner, Lunch
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press

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