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.
📖 Recipe
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)
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 an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
anne
They were very good ! but I have a question.....mine came out very soft and it was not easy to keep them in patty form. any suggestions? I think I will put in the freezer next time to firm up?
Nisha Melvani, RDN
You likely soaked the lentils for too long or may not have drained them completely.
April
This was my first time ever trying a veggie burger. The first bite caught me off guard because I didn't know what to expect but it was delicious. I used cooked brown lentils, I wouldn't say the patties turned out crispy on the outside and they were pretty delicate but they held together.
Nisha Melvani, RDN
So great to hear!!! I'm glad you enjoyed them! I hope you try more the veggie burgers here.
Judy Riddell
A new favorite! I did a batch in the oven as well as pan fried several patties. Me and my husband loved them prepared both ways.
Thank you for a wonderful recipe.
Nisha Melvani, RDN
Yayyy! So nice to hear. Thank you for commenting:)
Shelly
I was so skeptical about these. Just didn't see how they could possible stay together without a proper binder. They were great! We are anti-cilantro in this house so I used a combo of fresh basil and dill from my indoor herb garden; served patties with homemade tartar sauce I had in the fridge. Will definitely be making again!
Nisha Melvani, RDN
So glad you gave them a go. Love your additions. Thank you.
Denise
Absolutely amazing. I've wanted to increase my protein intake and lentils are packed with nutritional goodness and essential protein. I read a lot of different lentil burger recipes and this one soaked the lentils as opposed to cooking them (red lentils are key) and overall piqued my interest with the soak method and the simple ingredient list. I did add some hemp seeds, but otherwise followed this recipe exactly and these little patties of gloriousness are incredibly delicious. Great texture, very flavorful and I can see how adaptable this recipe is to include different herbs to achieve varying flavor profiles. I can't wait to make these for friends and family!
Nisha Melvani, RDN
Thank you for your wonderful comment. It made my day!
Julie
I made these with a few tweaks. I always find lentil burgers dry tasting. So I blitzed up 8-10 small baby Bella mushrooms and added them to the mix. Tripled the amount of garlic and grated it in a microplane. I also added some red miso paste and a good amount of No $hit seasoning. The results were fantastic! I baked most of them and saved a little to try frying them later. Hands down the best lentil burger I have ever made. Thanks so much for this recipe!
Nisha Melvani, RDN
Sounds delicious! Thank you.
Rebecca
I just made these with black lentils. I soaked them for about 4-5 hours and baked. Then I read in the comments that harder lentils should be soaked overnight. Whoops! They taste great, but now I know for next time. Now it makes sense as they didn’t pulse very thoroughly.
Nisha Melvani, RDN
Black lentils will be great! Yes, soak them overnight next time! They are much tougher. Glad they tasted good.
Becky
What do you dip these in?
Nisha Melvani, RDN
Try them with my https://cookingforpeanuts.com/lemon-herb-tahini-recipe/
Naiya
Can I use a blender but just the pulse function? My food processor cannot fit all the ingredients at one time
Nisha Melvani, RDN
I would prefer you do it in batches in the food processor but it should be ok in the blender with pulsing.
Olive
Made red lentil burgers, liked them but they were very dry, what did l do wrong
Nisha Melvani, RDN
Your cooking temperature may have been too high and dried them out.
Katy
Oh my gosh, my kids liked these! I have tried so many veggie burger recipes, and this is the first they’ll eat and even ask for more. My husband and I really enjoyed them too. Thank you so much for sharing this recipe 🙂
Nisha Melvani, RDN
Makes me so happy to read this! Thank you. So glad they were a hit!
Avery White
This was the best damn vegan lentil burger I’ve ever had, better than most restaurants. Thank you to the creator of the recipe.
Nisha Melvani, RDN
Wow! Reading this was such a great start to my day! Thank you for your lovely comment. I'm so glad you enjoyed them.
BB888
Brilliant.
Added ½ chopped chilli, ¼ chopped pepper, and curry pwder - otherwise followed recipe.
Patties formed easily and didn't crumble! Husband fried them 4 mns each side. Decided to bake them a further 3mns each side in the Ninja.
Best vegan patties I've made, and so easy.
Nisha Melvani, RDN
Love the addition of fresh chilies. I'm so glad they were a hit. Thank you.
Miles
These were awesome! Ate the whole batch over a few days. Question: could you make the mix ahead of time and cook as needed over a week? Would the burger mash get weird in the fridge? Thanks!
Nisha Melvani
Hi. I think the mash will be fine in the fridge. I have made the burgers and stored them but not the mash. So glad you enjoyed them.
Carmen Kissel
Hi there, do you think you can use green or brown lentils instead of red? I believe red ones are softer, so not sure if it would work?
Nisha Melvani
Hi. You can, but you would need to soak them overnight as they are much tougher. Or try these https://cookingforpeanuts.com/quinoa-black-bean-burger-recipe/ . They are very popular too!
Mimi
I have the same question as Carmen about switching the lentils and I read your comment about soaking overnight. Would using cooked brown lentils be an option? I am so excited to make these I do not want to have to wait until tomorrow!
Nisha Melvani, RDN
Hi. I have not tested this recipe with cooked brown lentils so I do not want to steer you wrong. Nisha
April
I just used cooked brown lentils and they were definitely soft and I wouldn't say they got crispy on the outside but they stuck together and were delicious!
Nisha Melvani, RDN
Good to know that worked! Thank you.
Sorana
Thank you so much for posting this recipe! I tried it myself because I wanted to promote how lovely veggie burgers can be. I did tried once to make the patties, but it was a failure. However, I gave your recipe a try and they are perfect! Many, many thanks!
Nisha Melvani
Yay! So glad you gave these a try and that they were a success! Have a great week.
Beth
Can these be air fried? If so, what temp and time would you recommend?
Nisha Melvani
Hi. I haven't tried air frying them, but my issue with this cooking method is that they need to cook long or well enough as the lentils have only been soaked.
Andrea
I have red lentils that say “no soaking required”. Should I still soak them? (I wasn’t sure if it would impact texture). Ty!!
Nisha Melvani, RDN
Yes soak them! The no soaking is for regular cooking not for this type of recipe.
Astha
Hi !! I wanna try it tonight.. what substitutes of carrot can be used ? I have bell peppers.. or could I use almond flour ?
Nisha Melvani
Hi, These work well with carrots but I have not tested other veggies. Zucchini might be a good substitute with some almond flour to absorb excess liquid but I have not tried this.
Astha
So instead of carrot I did one part almond flour and one part coconut flour.. turned out really well.. just like falafel.. crispy outside.. soft inside.. thanks 🙂
Nisha Melvani
I'm thrilled this worked! Sounds so good!
Judith Bacon
Thank you for the recipe. First ever lentil burger recipe made with red lentils that I have come across.
So simple to make. And tasty. I am wondering though, is there a way to make them less dry?
I oven baked them. Does pan frying make a difference with texture? Definitely going to make them again.
Nisha Melvani
Hi, Pan frying them fixes that! You can also shallow pan-fry to lock in moisture, and then bake for a shorter period.
Nisha Melvani
Hi, Pan frying them fixes that! You can also shallow pan fy to lock in moisture, and then bake for a shorter period.
Tina G
I am thinking that using zucchini instead of just carrots or 50/50 with them would add moisture, if you didn’t want to fry them. That’s what I was trying to figure out too, because I don’t want to add more oil.
Michael Sherburn
Super simple, surprisingly tasty, and very filling! Thank you for sharing the recipes!
Nisha Melvani
I'm so glad you enjoyed them. Thank you.
Tassie Tiger
Shouldn't lentils be boiled and cooked first due to lectins ?
Nisha Melvani
Hi. Between the soaking and baking (or pan-frying), they are in fact cooked.
Devorah
Just made these burgers for dinner tonight. They are wonderful! I baked them, wanting to limit oil and thought they were perfect. Shaped easily and held together! Crispy! It almost had a breaded texture. Very happy to have this recipe. Thank you.
Nisha Melvani
Yay! Makes me so happy to read this. I am so thrilled you are enjoying them.
Kavya
What's the side dish for this patty? Any dip that you can recommend?
Nisha Melvani
I think it would be delicious serves with this https://cookingforpeanuts.com/easy-vegan-tzatziki/