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.
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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 High-Protein Gluten-Free Tofu Burgers. 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.
Lilo Stephens says
The vote was unanimous. This recipe is a keeper!
Nisha Melvani, RDN says
Yay! So glad. Thank you.
Suzanne says
Can you use brown lentils instead?
Nisha Melvani, RDN says
Hi. People have done this with success. See the comments.
Glenn says
Would it be that much trouble to put the amounts up top with the ingredients? If I suspect click bait, I run. Making me hunt for ingredients is not wise.
Nisha Melvani, RDN says
This isn’t clickbait—this is how most recipe posts are structured. The full printable recipe card is at the bottom of the page.
Margaret says
These are so good! I used an immersion blender to mix the ingredients and the consistency was very good. I fried them *and* baked them; in my opinion, the fried were better, but I realize different people have different tastes. I'm going to be making these again--thank you!
Nisha Melvani, RDN says
So glad you enjoyed these lentil burgers. Yes, frying tends to lead to a tastier outcome for most recipes, but I am glad you enjoyed the baked version too!
Paula Stearn says
I made these and they turned out great!!
I used red onion, 2 Tablespoons of double concentrated tomato paste, and added some dried cumin, coriander, smoked paprika, cayenne & lemon zest. Made them into falafel sized 2 Tablespoon balls. Took a bit longer to bake but could be my oven. They ended up crispy on the outside & moist inside even after reheating in the oven after being refrigerated.
I will make a double batch next time!
Thank you for this delicious, easy and healthy recipe! 😁
Nisha Melvani, RDN says
Yours sound wonderful! Thank you for sharing.
Tilia Barrel says
this was amazing recipe and I definitely would refer to anybody and I would definitely make again
Nisha Melvani, RDN says
Thank you so much. Appreciate you taking the time to comment.
Giovanna Minutillo says
Thank you Nisha!!
These were delicious! My husband was almost certain that delicious vegan patties were not possible to achieve and this recipe just proved him wrong. He devoured them! I'll keep trying more of your recipes 🙂
Nisha Melvani, RDN says
So happy to hear you both enjoyed them! Thank you.
Rosie says
Made these yummy burgers off memory. I thought you needed to add cooked chickpeas as well ,which I did. They still came out great though. Will definitely make them again. Thank you so much Nisha 😊
Nisha Melvani, RDN says
OOOOH so happy to hear this worked. Thank you for sharing.
Laura says
Thank you for your amazing site! I’m so excited to try your recipes. This has been the second one. 🙂 Unfortunately my blender had trouble turning it into a mass (also tried it in the smoothie maker). I tried to stir occasionally, but it just could „catch“ the mass. That’s the only thing that was annoying. Lots of lentils were left whole. Any advice would be appreciated!
Nisha Melvani, RDN says
You will need a food processor to make these.
Laura says
Oh, I‘m sorry, I meant food processor. Love from Germany 🙂
Nisha Melvani, RDN says
You might need to do this in batches depending on your food processor.
Laura says
🙏❤️
Molly Rajo says
Wow! I made these chicken nugget sized and my husband and toddler inhaled them. Great recipe, thank you!
Nisha Melvani, RDN says
Yay! So glad you all enjoyed them so much. Thank you. Great idea to make nuggets!
Kaleigh says
These look so tasty!! I’m soaking the lentils now for dinner. Do you have any side dish recommendations if I’m not making burgers. Preferably toddler friendly lol thank you!!
Nisha Melvani, RDN says
Hi. You could serve them with these crispy potato bites! https://cookingforpeanuts.com/crispy-roasted-potato-bites/ or cucumber salad https://cookingforpeanuts.com/easy-vegan-creamy-cucumber-salad/ https://cookingforpeanuts.com/easy-tomato-cucumber-salad/ Hope this helps.
Nathalie says
Delicious! Full of flavor, nourishing, quick and simple to make. Will be on repeat. I made lunch on a busy workday in under an hour and had time to enjoy it.
Nisha Melvani, RDN says
So glad you enjoyed these burgers. Thank you for letting me know.
Barbara Golder says
wow. really good. I made them in the air fyer. 400 10 min, turn, 5 min. more. and they look pretty. How about making tahini sauce for them? amazing.
Nisha Melvani, RDN says
So glad you enjoyed these! Thank you. I enjoy them with these sauces: https://cookingforpeanuts.com/green-miso-sauce/ https://cookingforpeanuts.com/green-miso-sauce/, and the yogurt sauce here https://cookingforpeanuts.com/samosa-wraps/
Cricket says
Can you do a quick soak on the red lentils in boiling water for shorter period of time?
Nisha Melvani, RDN says
I have not tested this and I think they will be too mushy.
Denise LaBarre says
Can I use red lentil flour instead? If yes, what would the proper amount be. Thank you!
Nisha Melvani, RDN says
I am sure you can but I do not know the amount.