Easy Red Lentil Patties

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.  

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.

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!

• 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. 

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

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

• Serve them on a salad. They’d be great with a Mediterranean couscous salad or this colorful farro salad.
• Great for parties with your favorite dip. Try them with creamy avocado sauce or a vegan garlic sauce.
• As a sandwich or in a wrap.
• As a first course, starter or appetizer for a meal.

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

• Red Lentil and Vegetable Stew
• Yellow Lentil Hummus
• Yellow Dal Recipe
• Curried Butternut Squash and Lentil Soup

Photos by Alfonso Revilla