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.
Paul India says
Thank you
Nisha Melvani, RDN says
You are so welcome.
Laura says
Great recipe! Simple and really tasty, even my picky brother ate them all!!
Thank you
Nisha Melvani, RDN says
So happy you enjoyed these burgers! Thank you!
Leoti Bennett says
Hi! Can I make the pistachios bars with cashew yogurt? Can I make it in a little ice cream maker? Please help!
Nisha Melvani, RDN says
Yes, that should work!
Elentee says
Can these be frozen? If so should they be cooked prior to freezing?
Nisha Melvani, RDN says
Yes! Freeze after cooking them.
nancy says
hi, love those burgers! can this be counted as a snack? if i made it in 1/2 cup of raw lentil burgers that is baked, how much calories do u think this is for one? and how many gram of protein?
Nisha Melvani, RDN says
Hi. The nutrition info os in the recipe card at the bottom of the page! I would happy eat one as a snack!
Saul says
Hello what is the recipe for the potato wedges?
Nisha Melvani, RDN says
https://cookingforpeanuts.com/crispy-roasted-potato-bites/
Sal Brady says
Delicious! I had some red lentils from another recipe and didn't think I would use them, but did for this recipe and I'll definitely make these again. So good!
Nisha Melvani, RDN says
So glad you enjoyed these lentil burgers. Thank you.
Vee says
I made these exactly as written and baked them in the oven and can confirm they’re delicious and will 100% make them again. I had them with a salad with a balsamic dressing but next time I’ll also have some tahini dip or a tzatziki style dip to go with them. I highly recommend this recipe.
Nisha Melvani, RDN says
Thank you for your lovely comment. Appreciate you taking the time. Sp glad you enjoyed this lentil bread.
Jodi Herring says
I loved these lentil patties. They have a good texture and were very easy to prep in the food processor. You just have to remember to soak your lentils beforehand. I made a half batch, which was plenty for two people and provided leftovers, too. I used the rest of my soaked lentils to make the lentil rolls for lentil "inception" burgers. I will 100% make this recipe again and play with the spice mix that I add in--I'm curious to try them with taco or falafel style seasoning, too. Thank you so much for this recipe! It will be a staple in my meal prep.
Nisha Melvani, RDN says
Thank you for sharing these helpful details. So glad you enjoyed these burgers!
Karen says
Truly enjoyed this recipe. I didn’t have tomato paste, but substituted harissa paste. Did fried, since it was a really warm day here in Texas today. Will try oven next time. Must say at first I thought they were too loose but came out delicious. I had some left over tzatziki sauce I needed to use up and they were a good match. Next I’ll try your chipotle sauce. Thank you! This site helps me eat more plant based . Been on a journey for the last two years for health sake. It’s true you really are what you eat.
Nisha Melvani, RDN says
Certainly - we are what we eat:) Glad you enjoyed these burgers. I love the chipotle sauce! Enjoy.
Lucila says
Although I didn’t have red lentils, tomato paste, nor cilantro on hand, I used the type of lentils I did have and skipped on the paste and cilantro.
I pan fried some patties and nuggets too from the batter and I was happy with the outcome! Mine turned out a different color, more of a meatloaf/meat ball appearance, but still tasty! I recommend having these patties with an avocado dip.
Thank you for sharing your recipes! May God bless you!! #John3:16
Nisha Melvani, RDN says
Wow! Amazing that they still worked out! I'm impressed! Thank you.
Deb Herzog says
Curious about the calories regarding baking vs frying.
Nisha Melvani, RDN says
Much less with baking as oil is quite caloric.
Vivienne says
Just made these. My blender would not blend these so used stick blender. Not bad but I think I'd need more flavourings. I'm not a vegetarian so still adjusting. Will make tahini sauce and a salad. Flafels next I think.
Nisha Melvani, RDN says
Hi. This batter works much better on a food processor.
Lara Pellegrin says
What blender or food processor do yuo think are better?
I'm watching your amzn list and I can't decide.
Nisha Melvani, RDN says
I think it is worth having one food processor and one blender if possible: https://linksta.io/8afd0887
Bettina says
The 317 kcal is that pr 100g or just for one?
Nisha Melvani, RDN says
It is for one-fourth of however many you make.
Denise says
Hi Nisha!
I’m new to your site and to lentil burgers. These are absolutely amazing!!!
How do you eat these? So far, I’ve just been eating the patty as-is.
I hear “burger” and I think it could go between 2 slices of healthy bread (like Ezekiel). Of course, I’m cautious with sauces.
I’m just looking for any pro tips to maximize nutrition and make the “burger” complete. Maybe add avocado? Anything else I can add?
Thank you for everything that you do! I’m a new, huge fan and have been “eating up” your recipes 🙂 I’m grateful for how you promote health and longevity ❤️
Nisha Melvani, RDN says
Thank you for your lovely comment. I am so happy you are here. I enjoy these with avocado sloces and my chipotle sauce found here: https://cookingforpeanuts.com/chipotle-sauce/. I am also a fan of Ezekiel bread!
Sean Fannin says
These have such great flavor!! I had enough left over that I froze them. What's the best way to reheat them?
Nisha Melvani, RDN says
Hi. Reheat frozen straight from the freezer in the oven or air fryer for the best texture—375°F for about 15–20 minutes in the oven or 10–12 minutes in the air fryer, flipping halfway. For a quicker option, warm them in a covered skillet over medium heat for 8–12 minutes.
Jill says
Very easy and yummy, thanks!
Nisha Melvani, RDN says
So glad. Thank you.
Jenne Balla says
The first time I made these I thought you had to cook the lentils before putting them in the food processor! They weren't easy to form, but i put them in the air fryer and they were sooo delicious!
The second time I made them, I didn't cook the lentils before hand as the recipe calls for and they turned out very dry, but still yummy.
I think I prefer the first way I made them! lol
Nisha Melvani, RDN says
Good to know that method worked well for you. Glad you enjoyed them.
Greta says
This recipe is in rotation in my kitchen for a looong time. East, tasty and nutritious. I make a double batch for a few days.
Nisha Melvani, RDN says
So happy to hear. Thank you.
Eugene Lopez says
Easy steps. Thanks.
Nisha Melvani, RDN says
So glad! Thank you.
Julie says
Making these for the second time! They are so good! I don't have enough red lentils, so I am adding some green. Hopefully, they turn out.
Nisha Melvani, RDN says
Let me know! Thanks.
Mary says
I was skeptical. I also didn't have parsely, and accidentally had "italian seasoned" tomato paste instead of plain, but I attempted this anyways. And you guys, these were so good! I oiled my pan but they still stuck, but other than this the recipe was great! Will use sil mat next time, and there will be lots of next times because this was so easy, versatile, and delicious!
Nisha Melvani, RDN says
So glad you gave them a try and enjoyed them! Thank you for letting me know.
Tom F says
Have made this recipe successfully with red lentils. Has anyone tried using green lentils as a substitute? Would I need to soak longer? Thanks
Nisha Melvani, RDN says
Several have and it works.
Jenne Balla says
Mary, I tried mine in the air fryer and they were amazing!
Nisha Melvani, RDN says
Thank you!