Description

These Easy 6‑Ingredient Lentil Burgers are wholesome, flavorful, and pantry‑friendly. Made from red lentils, garlic, shallots, carrots, tomato paste, and cilantro, they are crisp, satisfying, and perfect for a meatless meal.

Ingredients

1 ½ cups dried red lentils

2 garlic cloves, minced

1 large shallot (or small onion), finely diced (≈ ⅓ cup)

⅓ cup grated carrots (about 3 small carrots)

1 Tbsp tomato paste

¼ cup chopped fresh cilantro

1 tsp salt (or to taste)

½ tsp ground black pepper

Neutral-flavored cooking oil (for optional pan-frying)

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Instructions

Place lentils in a bowl and cover with water by about 2 inches. Let soak for 2 hours, then drain and rinse thoroughly.
If baking, preheat oven to 400 °F and line a large baking sheet with parchment paper or a silicone mat.
In a food processor, combine drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and pepper. Pulse until well mixed and the mixture holds together, scraping sides as needed.
Scoop about ¼ cup of the mixture and form into patties about ½″ thick.
To cook:
- Bake: Arrange patties on the prepared sheet and bake for 10 minutes. Flip and bake another 10 minutes until crispy.
- Pan-fry: Heat oil in a nonstick skillet, filling halfway up the patties. Fry for 4 minutes per side or until golden. Transfer to a paper towel–lined plate to drain.
Serve burgers on buns with your favorite toppings, or enjoy with a side salad or roasted potatoes.

Notes

Ensure lentils are soaked properly for the best texture and binding.
Add breadcrumbs or oats if patties feel loose before cooking.
Baking is less messy, but pan-frying yields a crisper texture.

Prep Time: 5 minutes (plus 2-hour lentil soak)
Cook Time: 20 minutes
Category: Main Dish
Method: Bake or Pan-Fry
Cuisine: American

Nutrition

Serving Size: 1 patty
Calories: 120
Sugar: 1g
Sodium: 300mg
Fat: 2g
Saturated Fat: 0.2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg