Baked Red Lentil and Vegetable Patties

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I love these kinds of recipes.

Just toss a few ingredients into the food processor and—voila!—you have a nutritious, delicious, and healthy lunch (or dinner).

These red lentil patties are soft, rich in dietary fiber, antioxidants, and high-quality complex carbohydrates.

They even have a "Galilean" aroma (not that I fully understand what that implies, being a typical Tel Avivian), thanks to a few sage leaves I added to the batter.

So, what do you think about tiny, tasty patties that fit perfectly into a cutting phase or whenever you want to manage your calorie intake? I'm officially addicted!

A Bit About Baked Red Lentil Patties

The base of the recipe is one cup of red lentils soaked overnight (at least 5 hours) in plenty of water.

You cannot make these patties with cooked lentils, and you cannot use lentils that haven't been soaked at all.

Here is a tip worth its weight in gold:

You can make these patties the exact same way using green/black lentils, mung beans, green peas, chickpeas, or beans!

In fact, you can make these patties from any legume in the world!

Is that a golden tip or what?

I added raw orange vegetables to the batter because I'm addicted to beta-carotene (the antioxidant found in orange vegetables). You can use any other hard vegetable you like, such as:

Potatoes or beets, for example.

To bind the batter, I used buckwheat flour. You can substitute this with any other flour you have, such as red lentil flour, chickpea flour, soy flour, or spelt flour.

For a flavor boost, I added several fresh sage leaves from my planter and a level teaspoon of cumin powder. You can swap these with any herbs you prefer.

Nutritional Values:

• One patty out of 25 (approx. 20g) contains:
• 40 calories
• 2g protein
• 6.5g carbohydrates
• 1g fat
• 2g dietary fiber

Got plenty of red lentils left over? Why not make a quick "hummus" from them?

Print

Red Lentil Patties

Prep Time 5 minutes

Cook Time 15 minutes

Servings 25 patties

Calories 40 kcal

Ingredients

• 1 cup uncooked red lentils 120g
• 1 medium sweet potato 130g
• 1 medium carrot 120g
• 1/2 cup buckwheat flour 78g
• 1 level tsp cumin powder
• 1/2 tsp baking powder or baking soda
• 2-3 leaves sage
• 2 tbsp olive oil for brushing 20 ml
• A little salt

Instructions

1. The night before, soak the red lentils in water until covered (at least 5 hours).

2. Preheat oven to medium heat (180°C).

3. Before preparation, drain the lentils from the liquid and transfer them to a food processor.

4. Chop the sweet potato and carrot into cubes and add to the food processor.

5. Add the flour, sage, garlic, salt, cumin powder, and baking powder.

6. Run the food processor and grind until a uniform, slightly grainy batter is formed.

7. With wet hands, form balls about the size of a ping-pong ball.

8. Place on a baking tray lined with parchment paper.

9. Brush each patty with a little olive oil.

10. Bake for about 15-20 minutes until browned.

11. Devour while warm!

12. Can be frozen and brought back to life after a light warming in a toaster oven.

Recipe Video