Are lentils high in protein?

One cup of cooked red lentils contains 18 grams of plant protein, which makes it a great plant based protein option!

Can I make these with a different type of lentil?

I have not tested this recipe with other lentil varieties. Do note that they will likely require more soaking time to soften enough to properly blend.

How do you prevent the lentil patties from falling apart?

Two big tips. First tip, make sure you use dry red lentils. Cooked lentils will be too moist and you won’t get the same result. Second tip, make sure your batter isn’t super wet. Do this by making sure you let the lentils drain a bit after soaking and patting any washed herbs/veggies with a kitchen towel to remove excess moisture. If the batter is too wet and not holding its shape, blend the mixture with 1-2 tablespoons of all-purpose flour or gluten-free all-purpose flour. Allow the mixture to set for a few minutes before forming the patties.

Is it safe to eat uncooked lentils?

Do not eat uncooked lentils. This recipe uses soaked lentils, which are then baked in the oven to cook through making them safe to consume and easier to digest.

Can these be made ahead of time?

Yes! Honestly, this is the best part of this recipe. Fridge Storage: If using for the week, form the individual patties and bake as instructed. They can be stored in the fridge in an airtight container for up to 5 days. To reheat place in a toaster oven for 5 minutes or until warmed through. Freezer Storage: If planning to freeze, form the patties and place on a parchment lined plate and freeze for an hour. Transfer the frozen patties to a freezer safe baggy or container and store in the freezer for up to 2 months. When ready to enjoy, thaw out your patties and then bake according to instructions.

Easy Baked Lentil Patties - Plant Based RD

Description

These easy baked red lentil patties are full of flavor, budget-friendly and a perfect high-protein option for your next meal prep.

Ingredients

Scale

2 cups dry red lentils, rinsed well
3/4 cup fresh parsley, stems removed
3/4 cup fresh cilantro, stems removed
1 large shallot or 1/4 small red onion, roughly chopped
6 cloves of garlic, minced
1 tbsp ground cumin
2 tsp ground coriander
1 tsp baking powder
Salt to taste, I used about 1/2 tsp kosher salt

Optional Cornflake Crust

2 cups cornflakes (I used a vegan variety)
1/2 tsp kosher salt
Spray Oil

Herby Yogurt Sauce

3 tbsp thick unsweetened plant based yogurt
Juice of half a small lemon
1 tsp Dijon mustard
1 large garlic clove, grated
2 tbsp parsley, minced
Salt and pepper to taste

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Instructions

Add your rinsed red lentils to a large mixing bowl and add enough water to cover the lentils by 2 inches. Cover the bowl and allow the lentils to soak for 2 hours.
Drain the lentils in a colander for a few minutes as you prepare your remaining ingredients.
If making the cornmeal crust, use your food processor to grind up the cornflakes and salt then transfer to a bowl and set aside to use late.
To the food processor, add your soaked lentils, parsley, cilantro, shallot, garlic, cumin, coriander, baking powder and salt. Run the food processor on high in 30 second intervals, making sure to scrape down the sides in between. Continue this process until the mixture is well combined and is similar to a coarse meal.
Cover the mixture and place in the fridge for an hour to set.
Preheat the oven to 375F. Grab 1-2 tablespoons of the lentil mixture and form into a patty shape. Carefully press the patty into the crumb mixture and place on a baking sheet sprayed with high heat cooking oil and repeat with remaining mixture (feel free to skip breading).
Spray the tops of the patties with oil and then place in the oven to bake for 15 minutes. Flip and bake for an extra 5-8 minutes or until browned.
Serve with a simple sauce if desired. Whisk the sauce ingredients together in a bowl and serve with the patties.

Notes

Use DRY red lentils. If you use cooked lentils in this recipe, your recipe will vary in results and have a different texture.

Reduce excess moisture. Make sure to drain your lentils really well. I let the lentils sit in a colander for 10 minutes while I gather and prepare the other ingredients to place in the food processor.

Blend the lentil mixture until the mixture is uniform and the texture is like a course meal that can form a soft patty shape.

If your mixture is too wet and not holding together, stir in some flour. Blend in 1-2 tablespoons of all-purpose flour or gluten-free all-purpose flour to the mixture.

Your patties will be soft when you shape them. They will firm up when baked in the oven, trust the process.

If your food processor is weak, consider running the onion, garlic and herbs first in the food processor to make sure it is finely minced. You can also roughly chop these ingredients before adding them into the food processor with the lentils.

Nutrition

Serving Size: 1
Calories: 230