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Close up view of a plate lined with lentil patties served with a small bowl of yogurt dip.

Easy Baked Lentil Patties

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Catherine Perez
  • Prep Time: 20 minutes
  • Soak and Rest Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 14-16 patties 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern Inspired
  • Diet: Vegan


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


  • 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


  1. 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.
  2. Drain the lentils in a colander for a few minutes as you prepare your remaining ingredients.
  3. 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.
  4. 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.
  5. Cover the mixture and place in the fridge for an hour to set.
  6. 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).
  7. 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.
  8. Serve with a simple sauce if desired. Whisk the sauce ingredients together in a bowl and serve with the patties.


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.


  • Serving Size: 1
  • Calories: 230