Uploaded March 2024 | Updated September 2026, 8 hours ago
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Lentils are an ancient food from the cradle of humanity and as such humans have discovered many different interesting things to do with them. Red lentils are really the endosperm of the lentil seed, with the skin and other bits removed. Because they lack the rugged tissues of other lentils, they can be turned into a paste quite easily and molded into patties. These patties can be baked or fried; we prefer frying as they can become quite dry and pasty when baked.
Red lentils have a mildly earthy flavor of their own, but are basically bland. They can take a lot of seasoning, so we add a number of aromatic ingredients in order to make sure that the patties are tasty. Each cook should think about their own palate and the overall dish and adjust the seasonings accordingly. The use of mushroom powder helps to give the finished product more umami while the addition of inulin and acacia gum powders introduce even more healthy dietary fiber while also helping to hold the moisture of the soaked lentils in suspension; chia meal could be substituted. Flour may also be used for this purpose but it brings nothing advantageous to the party. Chickpea or almond flour may be used, contain more protein, and also contribute something to the flavor of the patties.
After pureeing the lentils, make sure to chill the mixture before forming it. Working with cold lentil paste is much easier than the alternative. Unfried patties may be stored in the fridge overnight between layers of wax paper or foil. Freeze them if you want to store them for longer, and let them thaw overnight in the fridge before frying.
Makes enough for 4 people – 8 patties.
Equipment:
large mixing bowl
food processor
skillet for shallow frying (cast iron is an excellent choice)
Ingredients:
1 1/4 cup red lentils rinsed well and soaked 2+ hr in cold water
1 ea shallot
1-4 clove garlic
1/4 cup dried mushrooms reduced to powder; probably 2 Tbsp mushroom powder
2 Tbsp onion powder
1-3 tsp cumin seed
1 Tbsp mustard seed optional
1-3 ea cardamom pods optional; use only the pips within
2-4 Tbsp flour or 1/2 Tbsp inulin powder + 1 Tbsp acacia gum powder
1 ea dried chili optional; chipotle or ancho are both good choices
Procedure:
1. Rinse the lentils thoroughly, until the water pours off clear and with a minimum of foam.
2. Make sure to soak the lentils in advance, well-covered by cold water as they will swell.
3. Prepare the shallot by removing skin and roots and chopping into a few large pieces.
4. Place all the whole dried mushroom pieces and spices into the spice grinder and turn it all into powder.
5. Drain the lentils as well as possible.
6. Place soaked lentils, and all the other ingredients into the food processor and reduce it to a paste. It’s okay for there to be a few whole lentils left, but it should be processed enough to be moldable into patties.
7. Scrape the lentil paste out into a container so it can go under refrigeration to stiffen up before molding. A pie tin is a good choice since it conducts heat well and makes dividing the paste into 8 when it comes time to form the patties.
8. After at least an hour chilling, divide the lentil paste into 8 equal portions and form them into 3-4” patties.
9. Optionally, press a few sesame seeds into each face of each patty.
10. Fry the patties for 3-4 minutes per side in oil which comes at least halfway up the patties – probably about a cup of oil in a 9” cast iron skillet.
11. Drain the patties on a rack or crumpled paper towel. Salt them immediately.
12. Serve with some salad or slaw, hummus or baba ganouj, fermented pickles, toum or basbaas. They’re quite versatile so feel free to experiment.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Lentils are an ancient food from the cradle of humanity and as such humans have discovered many different interesting things to do with them. Red lentils are really the endosperm of the lentil seed, with the skin and other bits removed. Because they lack the rugged tissues of other lentils, they can be turned into a paste quite easily and molded into patties. These patties can be baked or fried; we prefer frying as they can become quite dry and pasty when baked.
Red lentils have a mildly earthy flavor of their own, but are basically bland. They can take a lot of seasoning, so we add a number of aromatic ingredients in order to make sure that the patties are tasty. Each cook should think about their own palate and the overall dish and adjust the seasonings accordingly. The use of mushroom powder helps to give the finished product more umami while the addition of inulin and acacia gum powders introduce even more healthy dietary fiber while also helping to hold the moisture of the soaked lentils in suspension; chia meal could be substituted. Flour may also be used for this purpose but it brings nothing advantageous to the party. Chickpea or almond flour may be used, contain more protein, and also contribute something to the flavor of the patties.
After pureeing the lentils, make sure to chill the mixture before forming it. Working with cold lentil paste is much easier than the alternative. Unfried patties may be stored in the fridge overnight between layers of wax paper or foil. Freeze them if you want to store them for longer, and let them thaw overnight in the fridge before frying.
Makes enough for 4 people – 8 patties.
Equipment:
large mixing bowl
food processor
skillet for shallow frying (cast iron is an excellent choice)
Ingredients:
1 1/4 cup red lentils rinsed well and soaked 2+ hr in cold water
1 ea shallot
1-4 clove garlic
1/4 cup dried mushrooms reduced to powder; probably 2 Tbsp mushroom powder
2 Tbsp onion powder
1-3 tsp cumin seed
1 Tbsp mustard seed optional
1-3 ea cardamom pods optional; use only the pips within
2-4 Tbsp flour or 1/2 Tbsp inulin powder + 1 Tbsp acacia gum powder
1 ea dried chili optional; chipotle or ancho are both good choices
Procedure:
1. Rinse the lentils thoroughly, until the water pours off clear and with a minimum of foam.
2. Make sure to soak the lentils in advance, well-covered by cold water as they will swell.
3. Prepare the shallot by removing skin and roots and chopping into a few large pieces.
4. Place all the whole dried mushroom pieces and spices into the spice grinder and turn it all into powder.
5. Drain the lentils as well as possible.
6. Place soaked lentils, and all the other ingredients into the food processor and reduce it to a paste. It’s okay for there to be a few whole lentils left, but it should be processed enough to be moldable into patties.
7. Scrape the lentil paste out into a container so it can go under refrigeration to stiffen up before molding. A pie tin is a good choice since it conducts heat well and makes dividing the paste into 8 when it comes time to form the patties.
8. After at least an hour chilling, divide the lentil paste into 8 equal portions and form them into 3-4” patties.
9. Optionally, press a few sesame seeds into each face of each patty.
10. Fry the patties for 3-4 minutes per side in oil which comes at least halfway up the patties – probably about a cup of oil in a 9” cast iron skillet.
11. Drain the patties on a rack or crumpled paper towel. Salt them immediately.
12. Serve with some salad or slaw, hummus or baba ganouj, fermented pickles, toum or basbaas. They’re quite versatile so feel free to experiment.
Music: bensound.com/royalty-free-music
