What do we mean by simple? A patty with only 7 ingredients! And one is water so many would say 6 ingredients. If you’re more of the “mild” type, leave out the red pepper flakes and you’re down to 5!
Lentil patties are great for crowds or for having day after day because they can be completely personalized. The traditionalist may prefer greens, tomato, mustard and ketchup. Favorite toppings at our house are greens, peppers and guacamole. If you want to get fancy, our Better-than-Cheese Spread is highly recommended. When laziness hits they sometimes just get a few dashes of hot sauce. I’ve also enjoyed these over many salads with this Easy Balsamic Dressing.
Like beans, lentils offer filling fiber and protein. They’re known to feed the good bacteria in the gut, promoting digestive health. Also, if you’re new to eating legumes or find that they make you gassy, starting with lentils can help. Most people find them easy to tolerate. And a bonus, unlike beans, they don’t require pre-soaking and only take about 20-30 minutes to cook.
To enjoy more lentils, check out these 9 Lentil Recipes we Love.
I added up the cost of this recipe and was once again shocked at how affordable plant-based eating is. ??? For a batch of these plant-based patties the total cost was just $1.96 (based on prices here in Indiana). Divide that by 10 and you’re looking at under 20 CENTS PER PATTY! A walk-by at the meat counter told me that ground beef is on sale for $3.49 per pound – and this typically makes 3-4 small patties.
It’s a win-win: good for your health, good for the wallet!
We used this Immersion Blender
to mash the lentils and this parchment paper to prevent sticking
(*affiliate links).
Plant-Based Simple Lentil Patties
Equipment
- Immersion Blender
Ingredients
- 1.5 cups dry lentils, rinsed (brown or green), or 2, 15 oz. cans of lentils, drained
- 3 cups water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup salsa (your favorite)
- 1 cup rolled oats
- 2 Tbsp ground flaxseed
- 1/2 tsp red pepper flakes (optional)
- toppings (greens, onion slices, pepper slices, guacamole, mustard, ketchup, etc.)
Instructions
- Place lentils and water in a medium saucepan over medium-high heat. Bring to a boil, reduce heat to simmer, cover and let cook for 25-30 minutes or until lentils are tender and no water remains. *If you're using canned lentils, skip this step and pour drained lentils into a large bowl.1.5 cups dry lentils, rinsed (brown or green), or 2, 15 oz. cans of lentils, drained, 3 cups water
- Preheat oven to 375 degrees F.
- Remove lentils from heat. With an immersion blender, blend until over half of the lentils are mashed. Leave some lentils intake. You can also do this with a potato masher.
- Add all remaining ingredients and stir to combine.1 tsp onion powder, 1 tsp garlic powder, 1 cup salsa (your favorite), 1 cup rolled oats, 2 Tbsp ground flaxseed
- Coat 2 large baking sheets with oil, use parchment paper, or use nonstick baking sheets. Form mixture into patties and place on baking sheets.
- Bake for 25 minutes, flip, and then bake for 15 minutes.
- Enjoy on a whole grain bun with your favorite toppings or on a bed of greens
Notes
for mashing the lentils.
To freeze, simply let patties cool and then transfer (on a baking sheet or other flat surface) to the freezer. Let freeze for 2-3 hours and then transfer to airtight freezer bags. Will Keep for up to 3 months.Nutrition
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These turned out surprisingly tasty. I soaked my lentils and didn’t end up needing to blend them. They cooked themselves down on their own. I did have an issue with the patties crumbling. I used hemp instead of the other seeds but next time I’ll try adding a flax egg or two, to see if that helps.
Thanks for sharing, Crystal. Great idea adding a flax egg!
Oil?! C’mon guys! I thought this was whole foods plant based!
Hi David – We tested these patties out on parchment paper and silicone baking mats and had some sticking issues with both. A super nonstick pan would be most ideal, although if you don’t have one, oil may be necessary.