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Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

To ensure that the red lentils cook fully, soak them for at least 2 hours before using. The key to the patties not falling apart when you cook them is to use soaked lentils. Never cook them beforehand or use canned lentils.


  • 1 ½ cups dried red lentils
    2 large garlic cloves minced
    1/3 cup diced shallot
    1/2 cup grated carrots
    1 tablespoon tomato paste
    1/4 cup chopped fresh cilantro or flat parsley
    1/2 teaspoon salt or to taste
    1/2 teaspoon ground black pepper
    oil for pan frying


  • Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
    Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
    Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
    Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
    Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
    Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
    Transfer to a paper towel-lined plate to drain any excess oil.
    Serve with a bun and desired toppings; a salad; or oven browned potatoes.
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