These red lentil patties are the ones I actually make when the week has worn me down and the fridge looks bare. After years of turning a cheap bag of red lentils into dinner, I finally found the one trick that keeps them from falling apart in the pan. They come together in a single bowl, fry up crisp every time, and make such a great recipe.
The first time I tried to help my grandmother cook, I was maybe seven, and certain I already knew how. She was making something with red lentils, the way she did at least once a week. She handed me the smallest onion she could find and a knife she clearly did not trust me with. My pieces came out the size of dice, while hers always came out the size of grains of rice.
I remember her glancing down at my cutting board, sighing with that familiar disappointment she reserved for husbands and grandchildren. She said in Russian that the onion would cook eventually, no matter what shape I gave it. Then she scooped my uneven pile into the pot without another word.
The onions cooked first, then the garlic, then the red lentils with a splash of water and a heavy pinch of ground cumin she never measured. She would taste, frown a little, add salt, taste again, and finally nod at the pot as if it had passed an exam. We made that same pot so many times that I stopped thinking of it as cooking. By the time I was thirteen and suddenly the one feeding everyone at home, I realized she had handed me a recipe without ever calling it one.
The patties came much later in a kitchen of my own. Yesterday's lentils waited quietly in the fridge that afternoon. Nobody wanted soup again. I added a little more onion, a clove of garlic, a spoonful of chickpea flour, and a pinch of smoked paprika. Then, I shaped the mixture by feel.
The first patty fell apart. The second held. By the third, I had figured out that draining the lentils well mattered more than adding extra flour. When I turned that patty over and saw it golden brown and crispy at the edges, I laughed out loud in an empty kitchen. I could practically hear her telling me that the lentils would cook eventually no matter what shape I gave them.
That same instinct led me to a few other recipes from the same bag of pantry lentils. My Chickpea Burgers are the ones I make when we want something heartier, while my Sweet Potato and Red Lentil Burgers show up whenever friends gather around the table.
What sets this red lentil recipe apart is how little it asks of you. These patties are simple to make, with no long list of spices and no special skill. You cook the lentils, blend an onion, mix everything in one bowl, and fry. These easy lentil patties became one of my favorite lentil recipes.
Ingredients
Red lentils are the heart of this recipe. I reach for red lentils instead of green or brown ones because they cook quickly. They break into a soft, creamy texture that helps the patties hold together. Over the years, I have learned that the single most important step is draining them very well, since wet lentils will fall apart the moment they touch the pan. If green or brown lentils are all you have, they work too, though they stay more whole, resulting in a chunkier, rustic patty.
Onion and garlic do most of the flavoring here, so I do not skimp. I blend the onion with a little oil until almost smooth, which spreads its sweetness through every bite instead of leaving stray raw pieces. Garlic adds that warm, savory backbone that makes people ask what is in these. A red onion works nicely for a milder, sweeter taste, though it tints the patties a touch darker.
Eggs are what bind the patties and hold them together so they do not crumble as they cook. Two eggs are usually enough, but the real binder is the flour you pick. I like chickpea flour because it helps everything hold together and adds a gentle, nutty flavor. Rice flour works since it tastes neutral. Oat flour also works in a pinch. All three keep these gluten-free. To make a simple vegan dinner, skip the eggs and use a flax egg with a bit more chickpea flour to make a tender vegan lentil patty. Handle the vegan patties gently, since they are a touch more delicate.
Cumin and smoked paprika are the two spices that turn plain lentils into something you want seconds of. Ground cumin brings warmth, while smoked paprika adds a quiet, smoky depth without any heat. I learned to add the spice to the lentil mixture before the eggs, so it wakes up. For a little kick, a pinch of red pepper flakes or plain paprika works well. A handful of finely grated carrot is nice here too, for a sweeter, brighter patty.
See the recipe card for the full list and exact quantities.
Not all lentils are created equal. These red lentils are certified glyphosate residue free, non GMO and organic.
Top Tips
Oil Your Hands Before Shaping - A lightly oiled palm keeps the lentil mixture from sticking, so you can shape the patties evenly without half the batch glued to your fingers.
Give the Pan Room - Fry the patties in batches, avoiding crowding the skillet. When you cook the patties too close together, they steam instead of crisping, and you lose that golden brown edge.
Let the Mixture Rest - A short rest in the fridge helps the lentil mixture hold together, so the patties keep their shape when they hit the oil.
How to Make Red Lentil Patties
These red lentil patties go by a few names. You might see them called lentil cakes, red lentil fritters, veggie patties, or veggie burgers, but they come down to the same easy idea. The cooking time is short, and they come together in one bowl. A few small steps make the difference between patties that crisp up and patties that slump in the pan, so pay attention to how the lentils look and feel rather than watching the clock. Here's my red lentil patties recipe:
Rinse and Cook the Lentils
- Afterwards, add them to a saucepan with the water and bring to a boil.
- Lower the heat and let them simmer for about ten to twelve minutes, just until soft but not mushy.
- You want cooked lentils that still have a little body, since over-soft lentils make the mixture wetter.
Drain Them Very Well
Drain the red lentils thoroughly, pressing gently to push out any extra water. This is the step that decides everything. Any moisture left behind is what makes patties crumble in the pan, so take an extra minute even if it feels fussy.
Cool the Lentils Completely
Spread the red lentils on a tray and let them cool completely for about 30 minutes. Warm lentils will start to cook the eggs the second you add them. A cool tray of lentils also stiffens slightly, making the mixture easier to shape.
Blend the Onion and Garlic
- Blend until mostly smooth, leaving a little texture. Stopping just short of a purée gives the patties flavor in every bite without watery onion pieces.
- If you only have a knife, chop the onion and garlic as finely as you can instead.
Mix the Lentil Mixture
- Add the blended onion, red bell pepper, grated carrot, cumin, smoked paprika, salt, and pepper. Stir until everything is evenly spread through.
- Taste a little of the raw lentil mixture and adjust the spice now, since it is easier to fix than later.
Add Eggs and Flour
- Knead briefly by hand until the mixture holds together when pressed.
- If it still feels too soft, add a bit more flour, one tablespoon at a time, until it stiffens enough to shape.
- Resist dumping in too much flour at once, or the patties turn dense.
Shape the Patties
With lightly oiled hands, shape into patties about the size of your palm. Keeping them on the smaller side helps them cook through before the outside gets too dark. Press gently so they hold together, but do not pack them so tight that they turn heavy.
Cook Until Golden Brown and Crispy
- You are looking for golden brown, crispy edges and a patty that lifts cleanly off the pan. Do not crowd the skillet.
- If you want less oil, you can bake the patties on a parchment-lined baking sheet instead, flipping once.
Drain and Serve
- Move the cooked patties to a plate lined with paper towels to soak up the extra oil.
- Serve them warm with guacamole, a squeeze of lemon juice, and a scatter of fresh dill, fresh cilantro, or fresh parsley.
- A spoonful of tahini sauce alongside is lovely too, and you can tuck the patties into burger buns like little lentil burgers when you want something more filling.
- These delicious red lentil patties are meant to be shared, so I usually double the batch.
Storage
Let the cooked patties cool, then place them in an airtight container in the refrigerator for up to 4 days. To reheat the patties, warm them in a dry skillet over medium heat for a few minutes per side until the edges crisp again, or use an air fryer for an even quicker job. I skip the microwave since it leaves the patties warm and soft rather than crisp.
These freeze beautifully too, which makes them perfect for meal prep. Arrange the cooled patties in a single layer on a baking sheet lined with parchment paper, freeze until solid, then store the lentil patties in an airtight container or freezer bag. When you want them, thaw in the fridge overnight and reheat as above. Leftover lentil patties also taste good cold, straight from the fridge, which is how F usually eats them before anyone notices.
FAQs
Not for this recipe. Red lentil flour absorbs moisture differently than cooked red lentils, so it won't give you the same soft center or texture. For the best results, cook the red lentils first, then mix them with the remaining ingredients. If your mixture feels too wet, add a little extra chickpea flour instead of replacing the cooked lentils altogether.
Yes. You can prepare the mixture a day in advance and keep it covered in the refrigerator until you're ready to cook. When it's time to make dinner, form into patties, gently flatten each one, and place the patties on a plate or tray while your pan heats. I find the mixture is often even easier to handle after it has rested overnight.
The mixture is usually too wet. After you cook the red lentils, drain them well and let them cool completely before mixing. When you form the patties, gently flatten them so they cook evenly, then carefully place them in a hot skillet. Wait until a crisp crust forms before flipping, and they'll hold together much better
Recipe
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Red Lentil Patties
Equipment
- Plate or tray
- wooden spoon
- Large skillet
Ingredients
Patties:
- 2½ cups red lentils
- 2 cups water
- 1 medium onion roughly chopped
- 2 tablespoons olive oil
- 1 red bell pepper finely diced
- 2 eggs
- 3 tablespoons gluten-free flour rice flour or chickpea flour, plus more as needed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
To Fry:
- ¼ cup neutral oil
To Serve:
- 2 tablespoons fresh dill or cilantro, roughly chopped
- ½ cup guacamole
Instructions
- Rinse the red lentils, then simmer with water for 10 to 12 minutes until soft but not mushy. Drain well and let cool completely.
- Blend the onion and olive oil until mostly smooth with a little texture remaining.
- Combine the cooled lentils, blended onion, bell pepper, cumin, smoked paprika, salt, and black pepper in a large bowl.
- Add the eggs and flour. Stir, then knead briefly until the mixture holds together. Add more flour if needed.
- Shape into medium patties with lightly oiled hands.
- Fry in batches over medium heat for 3 to 4 minutes per side until golden and crisp. Do not overcrowd the pan.
- Drain on paper towels and serve with guacamole and fresh dill or cilantro.
Nutrition
