These Red Lentil Patties are a perfect example of how a few humble pantry staples can be transformed into a satisfying, healthy, and flavorful meal. With red split lentils as the base, these golden patties are blended with sautéed onion, garlic, and carrot, then seasoned with aromatic curry powder and a hint of heat from chili flakes. Pan-fried until crispy and tender inside, these plant-based patties are as versatile as they are delicious.
Whether you’re looking for a meat-free main, a lunchbox filler, or a high-protein snack, these lentil patties deliver big flavor with minimal fuss. The addition of chickpea flour not only binds the mixture together but also adds extra protein and fiber, making them filling and wholesome. Served hot with a cooling yogurt dip, inside a wrap, or with a fresh salad, these patties are a guaranteed hit.
Preparation Time: 2 hours (including soaking)
Cook Time: 20 minutes
Chilling Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 8–10 patties
Cuisine: Middle Eastern–inspired vegetarian fusion
Ingredients
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12 oz (300 g, 1.5 cups) red split lentils
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1 medium onion, diced
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1 medium carrot (about 2.2 oz or 60 g), grated
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1 garlic clove, minced
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1 tbsp tomato paste
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2 tbsp chickpea flour (besan)
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1.5 tbsp curry powder
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1/4 tsp red chili flakes (optional)
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Salt, to taste
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Chopped parsley or cilantro, for garnish
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A little olive oil or vegetable oil, for frying
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4 tbsp water, for steaming in pan during final cooking phase
Step-by-Step Directions
1. Soak the Lentils
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Rinse the red split lentils thoroughly under cold water until the water runs clear.
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Place them in a large bowl and cover with enough water so there’s about 2 inches above the lentils.
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Soak for 2 hours at room temperature. This softens them and reduces cooking time.
2. Sauté the Vegetables
4. In a lightly oiled skillet, heat over medium heat.
5. Add the diced onion and sauté for 1 minute until fragrant and slightly translucent.
6. Add the grated carrot and minced garlic. Cook for about 3 minutes, stirring occasionally, until the vegetables soften.
7. Remove from heat and set aside to cool.
3. Blend the Lentils and Veggies
8. Drain the soaked lentils and rinse them again.
9. In a food processor or high-speed blender, combine the soaked lentils, sautéed onion-carrot-garlic mix, and tomato paste.
10. Blend until smooth and well incorporated. The mixture should be thick but slightly sticky.
4. Add Dry Ingredients and Herbs
11. Transfer the blended lentil mixture into a mixing bowl.
12. Add chickpea flour, curry powder, red chili flakes (if using), and salt to taste.
13. Finely chop fresh parsley or cilantro and add it to the mixture.
14. Mix well until everything is evenly combined.
5. Chill the Mixture
15. Cover the bowl and refrigerate for 15 minutes. This allows the mixture to firm up and makes it easier to shape the patties.
6. Shape the Patties
16. Use your hands or a scoop to form patties, each weighing about 3 oz (70 g).
17. Flatten gently into rounds about 1/2 inch thick. The mixture may feel slightly sticky—that’s normal.
7. Cook the Patties
18. Heat a non-stick skillet with a little olive oil over medium heat.
19. Place the patties in the pan, working in batches if necessary.
20. Cook for 5–7 minutes on one side, or until golden brown and crispy.
21. Flip the patties, add 4 tablespoons of water, cover the skillet with a lid, and let steam-cook for another 5–7 minutes.
22. Remove the lid and let any remaining water evaporate. The patties should be golden and firm.
8. Serve
23. Serve hot, garnished with chopped fresh parsley or cilantro.
24. Accompany with a yogurt-garlic sauce, tahini dip, or stuff them into wraps or pita bread with salad and hummus.
Nutritional Information (Per Patty)
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Calories: 120
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Protein: 6g
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Carbohydrates: 18g
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Fat: 3g
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Fiber: 5g
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Sodium: 220mg
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Iron: 2mg
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Calcium: 25mg
Origins and Popularity of the Recipe
Red lentils are a staple in Middle Eastern, Indian, and North African cuisine due to their affordability, short cooking time, and excellent nutritional profile. These patties blend Mediterranean herb notes with Indian-style seasoning from the curry powder. The addition of chickpea flour, often used in Indian pakoras and Burmese tofu, strengthens the dish’s South Asian influence.
This fusion dish is increasingly popular in vegetarian and vegan households globally as a meat-free alternative that’s high in protein, fiber, and flavor. It’s a modern take on classic lentil dishes like masoor dal, mujaddara, or Turkish mercimek köftesi.
Reasons Why You’ll Love This Recipe
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Nutrient-dense: Packed with fiber, protein, and essential minerals.
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Incredibly flavorful: Curry powder and chili flakes deliver bold, comforting taste.
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Vegan and gluten-free: Naturally suitable for many diets.
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Meal-prep friendly: Freeze or refrigerate for quick lunches or dinners.
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Affordable and accessible: Uses pantry staples and costs very little per serving.
Health Benefits
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Red lentils are rich in folate, iron, magnesium, and plant-based protein.
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Carrots and onions provide antioxidants, vitamins A and C, and phytonutrients.
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Chickpea flour adds additional protein, fiber, and iron.
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Olive oil offers healthy monounsaturated fats.
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Herbs like parsley or cilantro contain vitamin K and chlorophyll, known for detoxifying properties.
Serving Suggestions
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Yogurt Dip: Combine Greek yogurt with garlic, lemon juice, and herbs.
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Tahini Sauce: Mix tahini, lemon juice, garlic, and water for a creamy dip.
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Grain Bowl: Serve patties with quinoa or couscous, and roasted vegetables.
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Wrap: Roll into flatbreads or pita with lettuce, cucumber, and hummus.
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Burger Style: Use as a veggie patty with avocado, tomato, and vegan mayo.
Cooking Tips
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If the mixture feels too soft, add 1 more tablespoon of chickpea flour.
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Use a damp spoon or oiled hands when shaping sticky batter.
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Don’t rush flipping—let the bottom brown and firm up before turning.
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If using canned tomato paste, use a thick kind to avoid excess moisture.
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You can bake these at 200°C (400°F) for 20 minutes if you prefer oil-free patties.
Variations to Try
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Spicy Lentil Patties: Add 1 finely chopped green chili or jalapeño.
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Mediterranean-Inspired: Add chopped sun-dried tomatoes and kalamata olives.
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Asian Flare: Add grated ginger, soy sauce, and chopped scallions.
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Herb Packed: Mix in mint, thyme, or rosemary for garden-fresh flavor.
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Stuffed Patties: Fill with a spoonful of vegan cheese or sautéed spinach for a gooey center.
Conclusion
These Red Lentil Patties with Carrot and Curry are everything you want in a plant-based meal: easy to make, rich in flavor, nutritious, and satisfying. They’re an excellent way to incorporate more legumes and vegetables into your diet without sacrificing taste or texture.
With minimal prep and no fancy equipment required, this recipe is perfect for home cooks at any level. Whether served as a main dish, a lunchbox hero, or a party appetizer, these patties are guaranteed to impress and nourish. One bite, and they’ll become a go-to in your recipe rotation.
10 Frequently Asked Questions
1. Can I use green or brown lentils instead of red?
Red lentils work best for this recipe because they cook quickly and blend smoothly. Green or brown lentils may be too firm and require longer cooking.
2. Can I freeze these patties?
Yes! Cook the patties, cool them completely, and freeze in a single layer. Reheat in a skillet or oven directly from frozen.
3. Can I make these without a food processor?
Yes. Mash the soaked lentils with a potato masher and mix thoroughly. The texture may be more rustic but still delicious.
4. How do I prevent the patties from falling apart?
Let the mixture chill before shaping, and be sure to cook them long enough on one side before flipping.
5. Can I make them oil-free?
Absolutely. Bake the patties on parchment paper at 200°C (400°F) for 20–25 minutes, flipping halfway through.
6. What dipping sauce goes best with them?
Try a garlic yogurt sauce, tahini-lemon dressing, or avocado-lime crema.
7. Are these patties spicy?
Not unless you add the chili flakes. You can easily adjust the heat level to your preference.
8. Can I add other vegetables to the mix?
Yes! Grated zucchini, chopped spinach, or cooked peas work well. Just be sure they don’t release too much moisture.
9. How long will leftovers keep in the fridge?
Store cooked patties in an airtight container for up to 4 days in the refrigerator.
10. Can I use this mix to make lentil burgers?
Yes! Just form the patties slightly larger and serve in buns with your favorite toppings.