Crispy & Soft
Organic Red Lentil Patties

These red lentil patties are so delicious and versatile. You can add all kinds of spices in them and make them into nuggets and or your favorite shape, and dip them in your favorite sauce. Be creative the options are limitless.


Red lentil patties:

One large yellow onion, medium minced
1 tbsp grapeseed oil
four large carrots, shredded
1 cup split red lentils, thoroughly soaked, cleaned & rinsed
2 cups filter water
1 cup old-fashioned rolled oats, divided
two fresh garlic cloves, crushed
1 tbsp fresh lime juice
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp smoked or regular paprika
One tsp ground cumin
One pinch of pink Himalayan salt
Two pinches all-purpose seasoning
One pinch freshly ground black pepper
1/3 cup fresh chives, minced
1/4 cup fresh cilantro, chopped



In a medium saucepan, heat one tablespoon of grapeseed oil and melt the minced onions until slightly golden. Add the shredded carrots, cover with water, and cook until fork-tender. Strain carrots and onions and set aside.


Meanwhile, cover the lentils with two cups of water and cook until tender, about 20-25 minutes. If needed, add more water to keep the lentils submerged. Set aside.


Preheat the oven to 400 F. Line a large baking sheet with parchment paper.


Add the onions, carrots, cooked lentils, 1/2 cup of the rolled oats, garlic, lemon & lime juice and olive oil to a food processor. Season with smoked or regular paprika, cumin, all-purpose, pink salt and black pepper. Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well combined, stopping to scrape down the sides halfway through pulsing.


Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chives, and cilantro. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If not, add more oats.


Use a 1/3 cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into patties, and transfer to the lined baking sheet. Repeat with the remaining batter. You should have 10-15 patties.


Bake the patties for 23 to 25 minutes, or until golden-brown.


Remove from the oven and cool a few minutes on the pan before moving. They’ll continue to firm up as they cool. Enjoy the patties warm with a side of salad or tucked into warm vegan pita bread, and drizzle with your favorite sauce.


  • Try to buy fresh, locally grown, natural, or organic ingredients.
  • Before baking the lentil patties, make sure you do a taste test. Add more seasoning if you need to, so this dish is to your taste bud liking.
Beyond Vegans Red Lentil Patties 1
Beyond Vegans Red Lentil Patties 2