Vegan Easy 6-Ingredient Lentil Burgers are the ultimate high-protein, plant-based burgers. Kid-friendly using affordable ingredients. Foolproof recipe. Oil-free option and gluten-free.
I was inspired to make a simple vegan burger that actually holds together. So many fall apart and use multiple ingredients. These turn out perfectly every time.
For more easy burger recipes on my site, try these Easy Vegan Chipotle Burgers, and Thai Tofu Burgers with Thai Red Curry Dressing. These burgers pair well with my tasty Crispy Roasted Potato Bites.
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👩🏼🌾 Ingredients
- Dried Red Lentils
- Shallot
- Carrots
- Garlic
- Tomato Paste
- Cilantro
- Salt & Pepper
See recipe card for quantities.
📖 Instructions
Soak the red lentils in enough water to cover by about 2 inches for 2 hours. Drain well.
Squeeze the grated carrots between paper towels to remove excess liquid.
Add the ingredients to a food processor. Pulse until the ingredients are combined and hold together when squeezed with your hands. Do not overdo. The mixture will feel a bit sticky but don't panic. The texture changes when they are cooked.
Using ¼ cup measurement for each, form 12 equal-sized patties.
Option 1 (oil-free): Bake Easy 6-Ingredient Lentil Burgers on a large nonstick baking sheet in a single layer at 400ºF for 10 minutes.
Option 2: Heat the oil in a large nonstick skillet over medium-high heat. (Test that the oil is hot by dropping a small amount of the batter into the skillet and see that it sizzles.)
Cook the patties in a single layer, with enough space to flip, for about 3 minutes on each side, or until golden brown and crispy. (You may need to do this in batches to avoid overcrowding the skillet.)
Transfer the cooked burgers to a paper towel-lined plate to remove any excess oil.
🥕 Substitutions
Easy 6-Ingredient Lentil Burgers are versatile:
- Carrots - instead of carrots, you can use grated sweet potato or zucchini, or chopped spinach using the same measurements
- Cilantro - instead of cilantro, use a variety of fresh herbs as desired
- Falafel - instead of burgers, use 2 tablespoons of the lentil mixture for each, and make 24 falafels
🌶 Variations
- Spicy - add minced jalapeño to the food processor with the other ingredients
- For more of a kick - use red onions in place of the shallots
🔪 Equipment
Make sure to use a food processor with a pulse button to combine the ingredients. Do not use a blender.
⏱ Storage
Refrigerate any remaining patties in an airtight container for up to 5 days.
These cooked patties stand up well to freezing. Wrap each individually in parchment paper to avoid sticking and place in a freezer bag.
💡 Top Tip
To ensure that the red lentils cook fully, soak them for at least 2 hours before using. Pan-fry the patties in enough oil to reach halfway up the sides.
Lentils typically do not require soaking before cooking. However, they do require soaking in this recipe as they are not being cooked in water.
Make sure to wash your lentils thoroughly before using.
Not all lentils are created equal. Red lentils are especially rich in protein. Plus, they have the added benefit of the shortest cooking time. One half cup of uncooked lentils boasts 22g of plant-based protein.
Easy 6-Ingredient Lentil Burgers
Ingredients
- 1 ½ cups dried red lentils
- 2 large garlic cloves minced
- 1 large shallot or 1 small onion, small dice (about ⅓ cup)
- ⅓ cup grated carrots about 3 small
- 1 tablespoon tomato paste
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- Neutral flavored cooking oil for pan frying (optional)
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Instructions
- Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
- Soak the lentils in enough water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
- Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.
- Shape the patties: Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
- Option 1 Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides.
- Option 2 Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 4 minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.
- For serving: Serve with a bun and desired toppings; a side salad; or oven roasted potatoes.
Notes
- To ensure that the red lentils cook fully, soak them for at least 2 hours before using. Pan-fry the patties in enough oil to reach halfway up the sides.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Lori says
Can you recommend a sauce/dressing to make to go with? Everything I have tried from this site had been amazing!
Nisha Melvani, RDN says
Thank you. https://cookingforpeanuts.com/healthy-chipotle-dressing/ or https://cookingforpeanuts.com/greek-yogurt-sauce/ or https://cookingforpeanuts.com/green-sauce-recipes/
Cheryl says
These are delicious! I made them for guests, and left them in the oven a bit too long but they were still delicious. I steamed them to warm up leftovers today. The flavor, texture, and nutrition were 100 percent.
Nisha Melvani, RDN says
Great way to reheat these. Thank you for sharing.
Laura Kasha says
I made this last night and really enjoyed it. Even my husband (non-vegan), liked it more than he expected to. I soaked the red lentils about 6 hrs just because I was going to be away from home. I also added garlic and onion powder in addition to the fresh. Used Italian parsley since I didn't have cilantro. Will definitely make this again!
Nisha Melvani, RDN says
Thank you for leaving your method. So glad you enjoyed these burgers.
Louisa says
Delicious! I made a double batch of these and froze the extra. I was making to share with my unwell dog too, so I switched out the onion for zucchini. Perhaps I didn't squeeze the zucchini enough but I needed to add a touch of oat flour to help them stick together - but I also was interrupted when I was making them and upon returning to the mixture later on, it had firmed up a heap, so next time I might just pop it in the fridge for half hour then shape them. Anyway, very tasty, and will definitely be making these regularly. Thanks for another tasty, healthy recipe.
Nisha Melvani, RDN says
Sorry to hear about your dog. The zucchini will make the batter very moist so you will need to adapt the flour.
Judy says
What holds the lentil burgers together, no oat flor, no oatmeal and no bread crumbs.?
Nisha Melvani, RDN says
The softened lentils and tomato paste. They work!
Kate says
Hi, love the look of the lentil patties, can’t wait to try them. As my metabolism is very slow I have to be very careful of my calorific intake for each meal, could you advise what the nutritional information is based on, is it per patties or per 100g? Thank you.
Nisha Melvani, RDN says
The nutrition information of four one-fourth of the total amount. Divide the total amount of patties you make by 4 for one serving.
Tammy says
I love this recipe! it is almost like chicken patties but vegan and grain free, healthy. I would like to try to little add riced cauliflower to it before baking. The taste is addictive!
Nisha Melvani, RDN says
Awww thank you for letting me know. So glad you are enjoying these burgers!
Pamela says
I made these last night and followed directions to a T, and they turned out EXCELLENT! As a vegan personal trainer who also lifts heavy, I'm always looking for yummy and flavorful ways to get more protein, and this fit the bill. I chose to bake them, since I didn't have enough oil on hand, but the texture is perfect for to store well in the fridge and also be used for meal prep -- just pop in the air fryer for a few minutes (they also taste great straight out of the fridge). I will be making these on REPEAT. I love nourishing and fueling my body with healthy, homemade, vegan meals, so I'm beyond grateful I found your site. My new project to make as many of your recipes as possible! Thank you so much for all the wealth you share!
Nisha Melvani, RDN says
Thank you for giving these burgers a try. I truly appreciate you taking the time to leave a comment. Excited that you are a trainer! I love resistance training.
Divya says
This recipe was a lifesaver during my first trimester! It's one of the few things I could actually handle with morning sickness and food aversions. I added these burgers with the high-protein buddha bowl instead of tofu. It made hitting my protein goals so much easier. Plus it preps beautifully for the week!
Nisha Melvani, RDN says
So glad you enjoyed them. Feel better soon. Morning sickness is very challenging! I had it quite badly!
Kate says
These are really good and so easy to make. I usually have the ingredients on hand, too. The recipe is very forgiving, so I've been able to play around with seasonings. My favorite variation so far uses a whole (small) can of tomato paste, several sun-dried tomatoes (diced), basil, oregano, sage, red pepper flakes, and extra garlic and carrot. I could also imagine adding extra cilantro and parsley and cumin to the original recipe for more of a felafel flavor. You cannot really put a foot wrong. I bake these on parchment and they do well in the fridge for 5 days (stored in glass containers with parchment between layers). They are a bit dry, though, so they are best paired with a dipping sauce. A tahini dressing would work with the felafel flavored ones; I like a cilantro-lime or chipotle dipping sauce for the sun-dried tomato ones. I also recommend a little splash of water on them before reheating in the microwave, which helps keep them less dry. If you're on the fence, try these!
Nisha Melvani, RDN says
Wow! Thank you for these amazing tips and ideas. I truly appreciate your in-depth comment. So glad you are enjoying these.
Maria Bacalocostantis says
Can you make this the night before and fry following day?
Nisha Melvani, RDN says
Yes.
Sasha says
Simple yet delicious burgers. They are quite dry but any sauce will make them work
Nisha Melvani, RDN says
Glad you liked them. Thank you.
Sugg says
Can I use black lentil
Nisha Melvani, RDN says
Red lentils are best but you can try it with a longer soaking period. See the comment for other who have tried this.
Einat Reitan says
Great
Nisha Melvani, RDN says
Thank you.
Christine Schmitz says
I love this I added more garlic and I added sun-dried tomatoes in extra virgin olive oil instead of the tomato paste because that's what I had they were yummy
Nisha Melvani, RDN says
Thank you for sharing your substitutions! So glad you enjoyed the burgers!
Lara says
They are so good and easy to make but mine always come out dry. Anyway to fix this? I tried cooking the lentils but it became too mushy.
Nisha Melvani, RDN says
You can increase the grated carrots slightly.