These lentil patties are a nutritious and satisfying plant-based option that are perfect for a quick lunch, dinner, or even as a snack. Packed with protein and fiber, they’re made with earthy lentils, fresh herbs, and warm spices like cumin and coriander. Whether you use canned lentils for convenience or cook them from scratch, these patties are easy to prepare and packed with flavor. Serve them with a squeeze of lemon for a bright finish, and enjoy them as is or in a sandwich or wrap.
Ingredients:
- 2 cans (15 oz each) lentils (green, black, or brown) or substitute with 3 cups cooked lentils (or 1 cup dried, boiled in 4 cups water with 1 teaspoon salt until tender)
- 4 tablespoons all-purpose flour or chickpea flour
- ¼ cup parsley, chopped (plus 2 tablespoons cilantro, optional)
- 1 medium onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons nutritional yeast or grated Parmesan cheese
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 lemon wedges (for serving)
- 850 g canned lentils (or 680 g cooked lentils, or 200 g dried boiled in 1 L water with 5 g salt until tender)
- 60 g all-purpose flour or chickpea flour
- 15 g parsley, chopped (plus 8 g cilantro, optional)
- 1 medium onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 5 g ground cumin
- 5 g ground coriander
- 20 g nutritional yeast or grated Parmesan cheese
- 5 g salt
- 1 g black pepper
- 4 lemon wedges (for serving)
Instructions:
- Prepare the Lentils: If using dried lentils, boil 1 cup dried lentils in 4 cups of water with 1 teaspoon salt until tender. Drain and set aside to cool. If using canned lentils, drain and rinse them well.
- Blend Ingredients: In a food processor, combine the cooked lentils, flour, parsley, cilantro (if using), onion, garlic, cumin, coriander, nutritional yeast (or Parmesan), salt, and black pepper. Pulse until the mixture is well combined and holds together but still has some texture.
- Form Patties: Divide the mixture into small portions and form each into a patty, about 2–3 inches in diameter.
- Cook the Patties: Heat a non-stick skillet or frying pan over medium heat with a drizzle of oil. Add the patties and cook for 3–4 minutes per side until golden brown and crispy. Repeat in batches if necessary.
- Serve: Serve warm with lemon wedges for squeezing over the patties. These can be enjoyed as is or as part of a wrap, salad, or sandwich.
Conclusion:
These lentil patties are a delicious and versatile addition to any meal, offering a flavorful blend of herbs and spices with the hearty texture of lentils. Serve them fresh and warm, or save them for meal prep – they’re perfect for adding protein to salads, wraps, or grain bowls. Simple to make and packed with nutrients, they’re a plant-based delight that everyone will love.
Flavorful Lentil Patties with Herbs and Spices
Savory lentil patties made with herbs, spices, anda hint of nutritional yeast or Parmesan. A hearty, plant-based meal optionthat’s perfect for meal prep or a satisfying snack.
Ingredients
- 2 cans 15 oz each lentils (green, black, or brown) or substitute with 3 cups cooked lentils (or 1 cup dried, boiled in 4 cups water with 1 teaspoon salt until tender)
- 4 tablespoons all-purpose flour or chickpea flour
- ¼ cup parsley chopped (plus 2 tablespoons cilantro, optional)
- 1 medium onion coarsely chopped
- 3 cloves garlic coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons nutritional yeast or grated Parmesan cheese
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 lemon wedges for serving
- 850 g canned lentils or 680 g cooked lentils, or 200 g dried boiled in 1 L water with 5 g salt until tender
- 60 g all-purpose flour or chickpea flour
- 15 g parsley chopped (plus 8 g cilantro, optional)
- 1 medium onion coarsely chopped
- 3 cloves garlic coarsely chopped
- 5 g ground cumin
- 5 g ground coriander
- 20 g nutritional yeast or grated Parmesan cheese
- 5 g salt
- 1 g black pepper
- 4 lemon wedges for serving
Instructions
- Prepare the Lentils: If using dried lentils, boil 1 cup dried lentils in 4 cups of water with 1 teaspoon salt until tender. Drain and set aside to cool. If using canned lentils, drain and rinse them well.
- Blend Ingredients: In a food processor, combine the cooked lentils, flour, parsley, cilantro (if using), onion, garlic, cumin, coriander, nutritional yeast (or Parmesan), salt, and black pepper. Pulse until the mixture is well combined and holds together but still has some texture.
- Form Patties: Divide the mixture into small portions and form each into a patty, about 2–3 inches in diameter.
- Cook the Patties: Heat a non-stick skillet or frying pan over medium heat with a drizzle of oil. Add the patties and cook for 3–4 minutes per side until golden brown and crispy. Repeat in batches if necessary.
- Serve: Serve warm with lemon wedges for squeezing over the patties. These can be enjoyed as is or as part of a wrap, salad, or sandwich.