Oven-Baked Red Lentil and Vegetable Patties

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I love recipes like this.

Toss a few ingredients into a food processor and boom—you've got a nutritious, delicious, healthy lunch. Or dinner. Your call.

These tender red lentil patties are rich in fiber, antioxidants, and quality carbs.

They even have a little aroma of the Galilee (a region in northern Israel), thanks to a few sage leaves I added to the mixture. As a guy from Tel Aviv (Israel's coastal city), I'm not entirely sure I know what that means. But I'm going with it.

So, how about some tasty little patties that can fit into a fat-loss plan or help you stay within your calorie budget? I'm hooked!

A Little About These Baked Red Lentil Patties

The recipe starts with a cup of red lentils soaked overnight—at least 5 hours—in plenty of water.

Cooked lentils won't work here, and neither will lentils that haven't been soaked.

Here's a tip you'll want to keep:

You can use this same approach with green lentils, black lentils, mung beans, green peas, chickpeas, or beans!

Really, there's a whole world of legumes you can turn into patties!

Now that's a keeper of a tip, right?

I added raw orange vegetables to the mixture because I'm a little obsessed with beta-carotene, an antioxidant found in orange vegetables. You can use other firm vegetables you like, too:

Potatoes or beets, for example.

I used buckwheat flour to bind the mixture. You can swap in whatever flour you have on hand, such as red lentil flour, chickpea flour, soy flour, or spelt flour.

For a flavor boost, I added a few fresh sage leaves picked from my planter and a level teaspoon of ground cumin. Feel free to use any herb you love.

Nutrition Facts:

• Per patty, weighing 20 g (0.7 oz), from a batch of 25:
• 40 calories
• 2 g protein
• 6.5 g carbohydrates
• 1 g fat
• 2 g fiber

Still have plenty of red lentils? Turn them into a quick batch of hummus!

Red Lentil Patties

Prep Time 5 minutes

Cook Time 15 minutes

Yield 25 patties

Calories 40 kcal

Ingredients

• 1 cup uncooked red lentils 120 g (4.2 oz)
• 1 medium sweet potato 130 g (4.6 oz)
• 1 medium carrot 120 g (4.2 oz)
• 1/2 cup buckwheat flour 78 g (2.8 oz)
• 1 level teaspoon ground cumin
• 1/2 teaspoon baking powder or baking soda
• 2-3 fresh sage leaves
• 2 tablespoons olive oil, for brushing 20 ml (0.7 fl oz)
• A little salt

Instructions

1. The night before, cover the red lentils with water and soak for at least 5 hours.

2. Preheat the oven to 180°C (350°F).

3. Drain the lentils and transfer them to a food processor.

4. Dice the sweet potato and carrot and add them to the food processor.

5. Add the flour, sage, garlic, salt, ground cumin, and baking powder.

6. Process until the mixture is evenly combined but still slightly grainy.

7. With wet hands, shape the mixture into ping-pong-ball-size balls.

8. Place on a baking sheet lined with parchment paper.

9. Brush each patty with a little olive oil.

10. Bake for about 15-20 minutes, until browned.

11. Dig in while they're hot!

12. You can freeze these and bring them back to life with a quick warm-up in the toaster oven.

Recipe Video