Lentil Patties Are Better Than Meat Recipe
If you’re looking for a crave-worthy plant-based meal, Lentil Patties Are Better Than Meat is the recipe you’ll want to make on repeat. These flavorful, protein-packed patties are golden, savory, and satisfy every comfort-food craving—without a trace of heaviness. With simple ingredients and aromatic spices, each bite delivers juicy lentils, tender veggies, and crispy edges that will turn even the most devoted carnivores into fans. Whether tucked into a bun, served over greens, or enjoyed solo, these patties are wholesome proof that Lentil Patties Are Better Than Meat!
Ingredients You’ll Need
You won’t believe how just a handful of pantry staples can transform into such mouthwatering magic. Every item on this list brings something special: from color and crunch to heartiness and subtle spice.
- Dried brown or green lentils: The star of the show, these provide a meaty bite and earthy flavor that’s deeply satisfying.
- Water or vegetable broth: Cooking lentils in broth adds a savory depth you’ll notice in every bite.
- Small onion (finely chopped): Offers sweetness and aromatic goodness that meld beautifully with the lentils.
- Garlic (minced): Adds a punch of zesty flavor—don’t skimp if you love extra oomph!
- Carrot (grated): Tucks a pop of color and natural sweetness right in the middle of every patty.
- Breadcrumbs or oat flour: This is the magic glue that binds everything together and ensures a perfect texture.
- Ground flaxseed + water (flax egg): An easy vegan alternative to eggs, keeping these patties gluten-free and totally plant-based.
- Tomato paste: Packs concentrated tomato flavor and a rosy hue, making every bite more vibrant.
- Cumin: Adds that gentle, earthy warmth that beautifully complements the lentils.
- Smoked paprika: For subtle smokiness and a gorgeous color boost—smoked is key here!
- Salt: Essential to draw out all the savory flavors in the mix.
- Black pepper: Just a touch, for that gentle heat and balance.
- Olive oil: Makes those patties golden and crisp when pan-frying—don’t skip it!
How to Make Lentil Patties Are Better Than Meat
Step 1: Cook the Lentils
Rinse your lentils well, then pop them into a saucepan along with water or vegetable broth. Bring it all to a bubbly boil, then dial it back to a simmer. Let the lentils cook gently for 20 to 25 minutes until they’re just tender—don’t let them get mushy! Drain any excess liquid, and let the lentils cool slightly. This is the foundation that makes Lentil Patties Are Better Than Meat so hearty and satisfying.
Step 2: Pulse the Lentils
Tumble the cooked lentils into a food processor, and pulse just a few times. You want some of the lentils a bit mashed, but plenty left whole for great texture. This step ensures your patties will hold together but still have the “meaty” feel that proves Lentil Patties Are Better Than Meat!
Step 3: Mix the Patty Ingredients
Scoop the lentil mixture into a large mixing bowl. Add the onion, minced garlic, grated carrot, breadcrumbs (or oat flour), flax egg, tomato paste, cumin, smoked paprika, salt, and black pepper. Mix thoroughly until everything is combined. A sturdy spoon or your hands work wonders here—just make sure every bit of flavor is distributed evenly.
Step 4: Rest the Mixture
Let your patty mixture rest for about 10 minutes. This gives the flaxseed, breadcrumbs, and veggies time to mingle and absorb moisture, ensuring your patties are sturdy enough for perfect pan-frying. It’s a small step that makes Lentil Patties Are Better Than Meat even more foolproof.
Step 5: Shape and Sizzle
Once the mixture is firm, shape it into 8 equal patties. Heat olive oil in a large skillet over medium heat, then add the patties in batches. Cook each side for 4 to 5 minutes, until the exterior turns golden and crisp. The kitchen will smell amazing—this is where you’ll first realize why people say Lentil Patties Are Better Than Meat!
Step 6: Serve and Enjoy
Transfer the cooked patties to a plate. Now comes the fun part: serving them up with all your favorite toppings, sauces, or as part of a creative meal. Dinner is officially leveled up!
How to Serve Lentil Patties Are Better Than Meat
Garnishes
The right toppings can take these patties from delicious to unforgettable. A dollop of vegan yogurt, a dash of hot sauce, or a shower of fresh herbs all play well here. Try microgreens, thinly sliced radishes, or even a squeeze of lemon for brightness—the sky’s the limit!
Side Dishes
Pair Lentil Patties Are Better Than Meat with a crisp salad, roasted sweet potatoes, or homemade slaw for a satisfying lunch or dinner. They’re also fantastic alongside garlic green beans, baked potato wedges, or a creamy tahini dip for dunking.
Creative Ways to Present
You can tuck these patties into burger buns with all your usual fixings, break them up over grain bowls, or nestle them into pita pockets with crunchy veggies and vegan sauces. For party platters, make mini-patties as finger food—don’t be surprised if they disappear in minutes!
Lentil Patties Are Better Than Meat: Make Ahead and Storage
Storing Leftovers
Leftover patties keep beautifully in an airtight container in the fridge for up to four days. Just be sure to let them cool completely before storing to preserve their perfect texture. If you’re meal-prepping, having Lentil Patties Are Better Than Meat on hand makes for quick and delicious dinners all week long!
Freezing
These patties are freezer-friendly superstars. Once cooked and completely cooled, lay them on a parchment-lined baking sheet and freeze until solid. Then, tuck the frozen patties into a zip-top bag or airtight container. They’ll keep their flavor and texture for up to three months, so you’re always just a quick reheat away from a scrumptious meal.
Reheating
Reheat Lentil Patties Are Better Than Meat right in a skillet to bring back their crispy edges, or pop them in the oven at 350°F for about 10 minutes. The microwave works too, but the texture is best with a little dry heat. From freezer to table, these patties bounce right back to golden, hearty perfection.
FAQs
Can I use canned lentils instead of dried?
Yes! Just drain and rinse canned lentils very well. You’ll need about 2 1/2 cups of cooked lentils to replace the dried measure in this recipe. Skipping the cooking step makes them extra quick, and they still work beautifully.
What’s the best way to make these gluten-free?
Swap out the breadcrumbs for certified gluten-free breadcrumbs or oat flour. Everything else in the recipe is already naturally gluten-free, making Lentil Patties Are Better Than Meat perfect for everyone at your table.
Can I bake the patties instead of frying?
Absolutely! Arrange the formed patties on a parchment-lined baking sheet, mist lightly with oil, and bake at 400°F (200°C) for about 20 to 25 minutes, flipping halfway. They’ll get deliciously golden with less oil and hands-off time.
What can I use instead of flaxseed for binding?
If you don’t have ground flaxseed, chia seeds mixed with water work just as well (same proportions). You could also use a regular egg if you’re not plant-based. The binding is important to keep the patties sturdy and satisfying.
How do I prevent the patties from crumbling?
Be sure not to overcook the lentils initially, and give the mixture time to rest before shaping. If the mix feels too wet or loose, add an extra tablespoon of breadcrumbs or oat flour. These little tweaks ensure Lentil Patties Are Better Than Meat every single time!
Final Thoughts
Once you’ve tried this recipe, you’ll see why everyone insists Lentil Patties Are Better Than Meat! Give them a spot in your weekly meal rotation, and don’t be shy about experimenting with toppings or sides. Every bite is hearty, nourishing, and seriously tasty—you just might win over even the most skeptical eaters. Happy patty-making!
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Lentil Patties Are Better Than Meat Recipe
- Total Time: 45 minutes
- Yield: 8 patties 1x
- Diet: Vegan, Gluten-Free
Description
These lentil patties are a delicious and satisfying alternative to traditional meat patties. Packed with plant-based protein and flavorful spices, they are perfect for a meatless meal that doesn’t skimp on taste.
Ingredients
Lentil Patties:
- 1 cup dried brown or green lentils (or 2 ½ cups cooked)
- 2 ½ cups water or vegetable broth
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (grated)
- ½ cup breadcrumbs or oat flour
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for pan frying)
Instructions
- Rinse lentils and cook: Place lentils in a saucepan with water or broth. Simmer until tender but not mushy. Drain and cool slightly.
- Mash lentils and mix: Pulse cooked lentils in a food processor. Combine with onion, garlic, carrot, breadcrumbs, flax egg, tomato paste, and seasonings.
- Rest and shape: Let the mixture rest, then shape into 8 patties.
- Cook: Fry patties in olive oil until golden and crisp on both sides.
- Serve: Enjoy warm with preferred accompaniments.
Notes
- These patties freeze well—just cook, cool, and freeze in a single layer.
- Reheat in a skillet or oven for best texture.
- Add chopped spinach or herbs for extra nutrients and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 patty
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
