Red Lentil Patties with a Garlic-Herb Tahini Sauce (vegan, gluten-free)

Easy and delicious red lentil patties served with a garlic-herb tahini sauce. Both vegan and gluten-free, these veggie patties are bursting with savory flavors, hearty texture, and oodles of plant-based protein. They are perfect to eat on their own as lentil cakes, wrapped in pita bread or in burger buns to create scrumptious vegan lentil burgers. 

Whenever I want to cook an easy, comforting and nourishing meal, I go for red lentils. I am obsessed with these small lens shaped seeds, which colors can range from gold to orange to actual red, and that count among the sweetest and the nuttiest that exist. They also cook faster than other lentils and are usually done within 15 minutes or so.

Red lentils tend to get mushy when cooked through, which makes them perfect for Indian dals, curries, or simply for thickening soups. My go-to red lentil recipe is indeed this Easy Tomato Red Lentil Stew I highly recommend you try. And now I have a new favorite: these red lentil patties!

These red lentil patties are:

• Easy to make
• Vegan
• Gluten-Free
• Healthy and nutritious
• A good source of dietary fiber
• High in plant-based protein
• Very versatile
• Kid-friendly (+ baby-approved)

How to make red lentil patties?

The ingredients for these red lentil patties are pretty much the same as the ones I use in my regular dahl recipe (red lentils, onions, carrots, spices). Here, I simply add some oats as a binder to help hold the shape of the patties.

The recipe comes together in 5 easy steps:

1. Cook up the veggies. Simply melt the onions with olive oil in a saucepan, then add the carrots and cover with water. Cook until carrots are fork-tender, then drain the excess of water to keep the veggies only.
2. Cook the red lentils until tender and water is absorbed.
3. Mix it up! This is where the magic happens. Add the previously cooked lentils and veggies to a food processor with half of the oats, lemon juice, olive oil and spices, and pulse a few times. You are looking for a chunky mixture (not too mushy).
4. Shape the patties. Transfer the mixture to a bowl, then add the remaining oats so they serve as a binder (do not use too much of them either or your patties will be on the dry side). Then, you can either shape them by hands if you are not too afraid of having your hands dirty, or use a 1/3 cup measuring cup. You don’t have any measuring cup at home? Do not worry, two tablespoons will do the trick!
5. Bake, and enjoy! Yes it is that simple to make these red lentil patties.

The many ways to enjoy these patties…

Serve with the garlic tahini sauce. Garlic, cilantro, tahini… everything is said in its name. This very refreshing sauce is super simple to make: just mix all the ingredients together in a food processor until combined. I like it garlicky so I usually add 2 cloves of garlic, but it’s up to you to decide. Same with the texture: feel free to adjust the quantity of water to your desired consistency. If you are allergic to tahini, you can serve these red lentil patties with this vegan aioli or this vegan green goddess dressing.

There are so many ways to serve these vegan veggie patties:

• Lentil cakes. It’s the easiest way to enjoy them. Serve them straight from the oven (or just a few minutes after, to give the patties the time to cool a little and hold their shape) with a drizzle of sauce. I also love to sneak them into pita pockets with extra herb-tahini sauce, hummus and fresh cilantro. Delicious!
• Red lentil fritters. If you don’t mind to go easy on the healthy rules occasionally, you can complete the cooking by stir-frying them a couple of minutes in a hot frying pan with some olive oil and get delicious red lentil fritters!
• Vegan lentil burgers. Yep! All natural and full of flavors! Don’t forget the garlic-herb tahini sauce (make it a little thicker for the burger) and slide these lentil patties in between two generous and homemade brioche buns with some lettuce and tomatoes.

I hope you will try this healthy tasty and nourishing recipe, as I’m pretty confident it will soon become a favorite in your house too, whether you are vegetarian, vegan, gluten free, or simply a plant-based lover!

Are these red lentil patties healthy?

Yes they are! Entirely vegan and gluten-free, these patties are prepared with lentils, oats, veggies and herb, which make them full of health benefits.

Nutty and earthy in flavor, lentils have a high nutritional value that anyone can benefit from by incorporating this healthy legume into their diet. Of all legumes and nuts, lentils contain the third-highest levels of plant-based protein (26 percent of lentil’s calories are attributed to protein). It makes them a wonderful source of protein for vegetarians and vegans.

Oats and red lentils also bring high amounts of dietary fiber in this patties. Fiber play an important role in lowering cholesterol and preventing heart disease, and are loaded with essential nutrients (including folate, vitamin B6, phosphorus, iron and zinc, among others). Last but not least, the carrots are rich in beta-carotene, fiber, vitamin K, potassium, and antioxidant.

How to store these red lentil patties?

Whether you’re vegetarian, vegan, gluten-free, or simply a plant-based lover, you will soon fall for these healthy red lentil patties, packed with good-for-you ingredients and oh so delicious! To make sure they always come handy when you need them, freeze half of them in an airtight container for up to 3 months. When ready to serve, simply reheat them in the microwave for about 30 seconds to one minute. For more crispiness, you can then sauté them with olive oil in a frying pan placed over medium heat for a few minutes. Enjoy!

You will also love:

• Roasted Lemon Cauliflower & Halloumi Pita Pockets
• Homemade Baba Ganoush
• How To Serve a Shakshuka
• Roasted Cauliflower Hummus
• Eggplant Rolls filled with Hummus

More veggie patties:

• Veggie Beet Patties
• Goat Cheese, Lemon and Mint Quinoa Patties
• Spinach and Feta Quinoa Patties
• Sweet Potato Veggie Burgers

Red Lentil Patties with a Garlic-Herb Tahini Sauce (vegan, gluten-free)

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1 hour 30 mins
• Yield: 15-18 servings 1x
• Category: Savory
• Cuisine: Plant-based
• Diet: Vegan

Easy and delicious red lentil patties served with a garlic-herb tahini sauce. Both vegan and gluten-free, these veggie patties are bursting with savory flavors, hearty texture, and oodles of plant-based protein. They are perfect to eat on their own as lentil cakes, wrapped in pita bread or in burger buns to create scrumptious vegan lentil burgers. 

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Ingredients

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For the red lentil patties:

• 1 large onion, chopped
• 2 Tablespoons olive oil, divided
• 4–5 large carrots, sliced
• 1 cup (200g) split red lentils, thoroughly rinsed
• 2 cups (480 ml) water
• 1 cup (90g) gluten-free rolled oats*, divided
• 2 cloves garlic, crushed**
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon ground paprika
• 1 teaspoon ground cumin
• 1 pinch of salt, to taste
• Freshly ground black pepper, to taste
• 1/3 cup (15g) chopped fresh chives
• ¼ cup (15g) chopped fresh cilantro

For the garlic-herb tahini sauce:

• 1/3 cup (70g) tahini
• 2 ½ Tablespoons fresh lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons water, or more if needed
• ¼ cup (15g) fresh cilantro
• ¼ cup (15g) fresh parsley
• 2 cloves garlic, crushed**
• 1 pinch of salt
• Freshly ground black pepper

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Instructions

For the red lentil patties:

1. In a medium saucepan, heat one Tablespoon of olive oil and melt the chopped onions until slightly golden. Add the carrots, cover with water, and cook until fork-tender. Strain carrots and onions and set aside.
2. Meanwhile, cover the lentils with two cups water and cook until tender, about 15-20 minutes. If needed, add more water to keep the lentils submerged. Set aside.
3. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or silpat.
4. Add the onions-carrot mixture and the red lentils to a food processor. Pour half of the rolled oats (½ cup), garlic, lemon juice, the remaining olive oil, paprika, cumin, salt and black pepper. Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.
5. Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled oats, chives, and cilantro. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If not, add more oats.
6. Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into patties, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 15-18 patties.
7. Bake the patties for about 20-25 minutes, or until golden-brown. Remove from the oven and cool a few minutes on the pan before moving. They’ll continue to firm up as they cool.

For the garlic-herb tahini sauce:

1. Add all the ingredients for the sauce to a food processor and process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Transfer to an airtight jar or container and refrigerate until ready to serve.
2. Enjoy the patties warm with a side of salad or tucked into a warm pita bread, and drizzle with the tahini sauce.

Notes

* Use gluten-free rolled oats to make sure your patties are gluten-free, and always prefer old-fashioned style rather than quick oats to ensure your patties will get some texture and don’t turn mushy.

** If you are not into garlicky foods, you can use one clove garlic instead.

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IMPORTANT NOTE: This recipe has been upgraded with new photos and more detailed recipe instructions as of April 20th, 2021. The recipe remains the same.