Whenever I’m craving something hearty but don’t want to feel like I’ve eaten a brick, these red lentil patties are my go-to. They’re light yet filling, crispy on the outside, and soft in the middle. I like to think of them as little golden nuggets of comfort that just happen to be healthy. Making them feels like a kitchen win every time, especially since the ingredients are so simple and affordable. I’ve tested plenty of red lentil recipes before, but these patties stand out. They hit that perfect balance between wholesome and indulgent. Plus, they fit right into low carb vegetarian recipes, so they’re the kind of thing I can make for both my health-conscious friends and those who just want something tasty. And yes, they double as meal-prep champions—cook them ahead and you’ve got lunch sorted for days. If you’re a fan of low carb vegan recipes or just hunting for easy low carb recipes, these will win you over. Honestly, they fall right into that sweet spot of Easy Low Carb Recipes I rely on when I don’t want to overthink dinner. Whether you’re looking for easy low carb recipes to keep things simple or easy lentil recipes that bring a little comfort to the table, these patties check all the boxes.

1) Key Takeaways
2) Easy Red Lentil Patties Recipe
3) Ingredients for Red Lentil Patties
4) How to Make Red Lentil Patties
5) Tips for Making Red Lentil Patties
6) Making Red Lentil Patties Ahead of Time
7) Storing Leftover Red Lentil Patties
8) Try these Main Course next!
9) Red Lentil Patties
10) Nutrition

1) Key Takeaways

Red lentil patties are hearty yet light, perfect for any meal.
You can prepare them with simple pantry staples.
They’re part of low carb vegetarian recipes, so they fit into healthy eating.
Great for meal prep, as they store well and reheat beautifully.

2) Easy Red Lentil Patties Recipe

I’ve always loved meals that make me feel full without weighing me down. Red lentil patties are exactly that kind of food. When I bite into one, the crisp shell gives way to a soft center, and I can’t help but smile. They’re quick to prepare, easy to cook, and a joy to share.

We’re talking about wholesome comfort food here. I rely on these patties when I want a dinner that doesn’t require hours in the kitchen. They’re a great option when you need low carb vegetarian recipes that still taste indulgent. Lentils bring protein and fiber, vegetables bring freshness, and spices tie everything together.

What I love most is how flexible they are. Serve them with guacamole, hummus, or a fresh salad. I sometimes eat them straight from the pan, and they’re still amazing. Meals don’t always need to be complicated—sometimes simple works best.

3) Ingredients for Red Lentil Patties

Red Lentils: They’re the star of this recipe. Once cooked, they soften into a base that binds the patties together. Lentils are full of protein, making them perfect for low carb vegan recipes too.

Onion: A small onion, finely chopped, adds a gentle sweetness and texture that balances the lentils.

Garlic: Two cloves, minced. Garlic adds a depth of flavor that makes the patties smell irresistible while cooking.

Carrot: Grated carrot slips into the mixture, bringing a natural hint of sweetness and extra nutrition.

Zucchini: I grate and squeeze it dry. It keeps the patties moist inside without making them soggy.

Breadcrumbs: Or ground oats if I want to keep it gluten free. They firm up the mixture so the patties hold their shape.

Parsley: Freshly chopped parsley brings a touch of brightness and a pop of color.

Cumin: This spice adds a warm, earthy note that pairs beautifully with lentils.

Smoked Paprika: It gives the patties a subtle smoky flavor that makes them taste rich and satisfying.

Olive Oil: Just a little in the pan for frying. It helps the patties turn golden and crisp on the outside.

4) How to Make Red Lentil Patties

Step 1. Cook the lentils in water until soft. They should absorb most of the liquid and become creamy. Let them cool before mixing.

Step 2. In a bowl, combine the cooked lentils with onion, garlic, carrot, zucchini, breadcrumbs, parsley, cumin, and paprika. Add salt and pepper to taste.

Step 3. Mash the mixture lightly with a fork. It should hold together. If it feels too wet, add more breadcrumbs until the texture works.

Step 4. Shape the mixture into small patties with your hands. I usually get around twelve from a single batch.

Step 5. Heat olive oil in a skillet over medium heat. Cook each patty for three or four minutes per side until golden and crisp.

Step 6. Serve them warm with your favorite dip. I like guacamole, but plain yogurt or hummus work just as well.

5) Tips for Making Red Lentil Patties

Whenever I make these patties, I’ve noticed a few small tricks that make a big difference. One is draining the zucchini well. If it’s too wet, the patties will fall apart. Another is letting the cooked lentils cool before mixing them with the other ingredients. Warm lentils can make the mixture sticky in the wrong way.

I also recommend frying them in batches instead of crowding the pan. Give each patty enough space to crisp up. If you’re not into frying, bake them on parchment at a medium oven temperature. They’ll still turn out lovely, though less crunchy.

Lastly, taste the mixture before shaping it. Sometimes I add an extra pinch of cumin or a touch more salt. Seasoning is what makes simple recipes like this one stand out.

6) Making Red Lentil Patties Ahead of Time

I often prepare these patties on a Sunday evening and keep them ready for the week. The mixture can be made ahead and stored in the fridge for a day or two before cooking. This makes life easier when the week gets busy.

Another option is shaping the patties and freezing them raw. Place them on a tray, freeze until firm, then move them into a freezer bag. When I want to cook, I take a few out and fry them straight from frozen. They take only a couple minutes longer than fresh ones.

This recipe falls into low carb recipes easy enough for any weeknight. Preparing them ahead keeps meals stress free and still delicious.

7) Storing Leftover Red Lentil Patties

Once cooked, the patties keep well in the fridge for three or four days. I store them in an airtight container with parchment between the layers so they don’t stick together. When I want to reheat, I put them back in a skillet for a few minutes. They crisp right back up.

Leftovers are perfect for packing in lunch boxes. I’ve even enjoyed them cold with a salad. They’re still tasty that way. If I want to store them longer, I freeze the cooked patties. They reheat nicely in the oven and still taste homemade.

These easy lentil recipes really shine when you don’t waste any leftovers. That’s one reason I come back to them again and again.

8) Try these Main Course next!

9) Red Lentil Patties