Red Lentil Patties


The fun thing about cooking vegetarian meals is experimenting with new flavours - spices, herbs, sauces and seasonings.  Letting all of the ingredients be important parts of the dish.  It's easy to cook meat as the flavour is already there.  With vegetarian meals you usually have to be a bit more adventurous as lentils and chickpeas can be uninteresting on their own. These red lentil patties have had the tick of approval from a meat eater, in fact he loved them so much the whole batch I made was gone in one night.  I was planning on saving some for lunch the next day as these are great cold in salads.  The beauty about these is that they are so easy to make I whipped up some more after dinner.  They take all of fifteen minutes.

Red lentils are a member of the legume family, they are cooked more quickly than other lentils and are said the be the tastiest of them all.  Cooked red lentils provide you with protein, fibre and calcium.  Due to the protein and fibre content lentils help you stay fuller for longer.  They are virtually free from fat so are an excellent food source for people watching their weight.


1.5 cups of cooked red lentils (I use dried lentils, soak them in 3 cups of water overnight, drain and then boil) 2 brown onions, diced 4 cloves of garlic, minced 2 organic eggs, beaten 1/2 cup gluten-free bread crumbs 1 carrot, grated 1 tsp turmeric 1 tsp cumin seeds 1/2 cup freshly chopped parsley 1/2 cup freshly chopped coriander Juice from 1 lime Himalayan salt and pepper Olive oil or coconut oil for cooking


  1. If you are using dried lentils soak them in a bowl overnight in 3 cups of water, drain water before boiling.  If using canned lentils remove from can, give them a good wash.  Place lentils in a pot with 3 cups of water, bring lentils to boil in water, reduce heat to simmer and let lentils cook for 10 - 12 minutes until soft.  Remove from heat, place in sieve and drain lentils well, try to get most of the water off them.   
  2. In a frying pan saute onion, garlic, carrot, turmeric and cumin seeds in oil for 2-3 minutes until onion is golden brown and you can smell the spices.  Remove from heat.
  3. In a bowl combine lentils, beaten eggs, bread crumbs, lime juice, fresh herbs and the onion, garlic and carrot mixture.  Combine ingredients thoroughly and season with Himalayan salt and pepper.
  4. Place saucepan on heat, heat frying pan at quite a high heat, add coconut or olive oil.  Get a 1/4 measuring cup and working in batches placing mixture onto saucepan.  You might only be able to fit 3 - 4 patties at a time.  Turn heat down to medium so that the patties do not burn on the outside.  You want them to warm throughout.  Press down on mixture with a spatula to create flat patties.  After a few minutes turn the patties over, they may be quite fragile so handle with care.
  5. Once golden brown on both sides remove from frying pan and work on your next batch.  Once done serve warm on a bed of salad greens with lots of vegetables.

As I said earlier these are fantastic cold the next day for lunch.  You can also freeze patties if you make in large batches and re heat in the oven for a quick meal.

Julia x