Description
Simple, healthy lentil burgers packed with protein and fiber, perfect for any meal.
Ingredients
Scale
- 1 1/2 cups dried red lentils
- 2 large garlic cloves, minced
- 1 large shallot or 1 small onion, small diced (about 1/3 cup)
- 1/3 cup grated carrots (about 3 small)
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- Neutral flavored cooking oil for pan frying (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
- Soak the lentils in enough water to cover them by about 2 inches for two hours. Rinse and drain thoroughly.
- Place the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper into a food processor. Pulse until well combined and the mixture holds together, scraping the sides of the canister as needed.
- Scoop out 1/4 cup of the mixture and shape it into patties about 1/2 inch thick.
- For baking: Bake the patties for 10 minutes, flip them over, and bake for about 10 minutes more or until crispy on both sides. For pan-frying: Heat enough oil in a large nonstick skillet and cook the patties for about 4 minutes on each side or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Notes
Store cooked lentil burgers in an airtight container in the refrigerator for up to four days. Uncooked patties can be frozen for future use.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Pan Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil burgers, vegetarian, plant-based, healthy, easy recipe