Nut-Free Savory Lentil Patty
Elevate your meatless meal game with these irresistible Nut-Free Savory Lentil Patties, packed with wholesome ingredients and rich flavors. Perfectly tender and entirely nut-free, these patties blend nutritious green lentils with vibrant veggies like grated carrot and red bell pepper, enhanced by a medley of spices including cumin, paprika, and oregano. Chickpea flour binds the mixture together, creating hearty, protein-rich patties that are lightly pan-fried for a golden, crisp exterior. Ready in just an hour, they are perfect for lunch, dinner, or even meal prepping. Serve them warm on a bed of greens, tuck them into a sandwich, or pair them with your favorite dipping sauce for a versatile, satisfying dish. Designed for anyone seeking a healthy, allergen-friendly recipe, these lentil patties are sure to delight your taste buds while checking every box for a quick, nutritious, and flavorful vegan alternative.
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Recipe Information
Ingredients
- 1 cup dry green lentils
- 2 cups water
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, grated
- 1 medium red bell pepper, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 0.5 cup chickpea flour
- 1 teaspoon salt
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Rinse the lentils under cold water and drain them.
In a medium pot, combine 2 cups of water and the lentils. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the grated carrot and chopped red bell pepper to the skillet. Continue cooking for another 5 minutes, stirring occasionally.
Stir in the ground cumin, paprika, and dried oregano, allowing them to toast for about 1-2 minutes until fragrant.
Remove the skillet from heat and allow the vegetable mixture to cool slightly.
In a large mixing bowl, combine the cooked lentils, vegetable mixture, chickpea flour, salt, chopped parsley, black pepper, and lemon juice.
Using your hands or a spatula, mix everything thoroughly until well-combined and the mixture holds together. If it's too dry, add a little more lemon juice or water, a tablespoon at a time.
Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
Heat the remaining tablespoon of olive oil in the skillet over medium heat.
Cook the patties in the skillet, in batches if necessary, for about 3-4 minutes on each side until golden brown and heated through.
Serve the lentil patties warm, on a bed of lettuce, in a sandwich, or as a standalone with your favorite sauce.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 27.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
