Black Lentil Patties

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 425°F. Line a baking sheet with parchment and lightly brush it with olive oil. Pat the black lentils very dry, since excess moisture prevents crisp edges.

   2 cans (15 oz each), black lentils, drained and rinsed black lentils1 cup rolled oats1 medium, finely grated carrot1 stalk, finely diced celery1/4 cup, finely chopped yellow onion2 tablespoons, chopped fresh parsley1 teaspoon smoked paprika1 tablespoon Dijon mustard1 tablespoon lemon juice1/2 teaspoon garlic powder3/4 teaspoon kosher salt1/4 teaspoon black pepper1 tablespoon olive oil
2. 2

   Pulse the rolled oats in a food processor until they resemble coarse flour. Transfer them to a large bowl.

   1 cup rolled oats
3. 3

   Pulse the black lentils, carrot, celery, onion, parsley, smoked paprika, Dijon mustard, lemon juice, garlic powder, salt, and pepper in the processor 8 to 12 times, until coarsely broken down but not smooth. Scrape the bowl as needed.

   2 cans (15 oz each), black lentils, drained and rinsed black lentils1 medium, finely grated carrot1 stalk, finely diced celery1/4 cup, finely chopped yellow onion2 tablespoons, chopped fresh parsley1 teaspoon smoked paprika1 tablespoon Dijon mustard1 tablespoon lemon juice1/2 teaspoon garlic powder3/4 teaspoon kosher salt1/4 teaspoon black pepper
4. 4

   Stir the lentil mixture into the ground oats. Let it stand for 5 minutes so the oats absorb moisture. The mixture should hold together when pressed; if it feels wet, mix in 1 to 2 extra tablespoons of oats.

   2 cans (15 oz each), black lentils, drained and rinsed black lentils1 cup rolled oats
5. 5

   Form the mixture into 10 equal patties, about 1/2 inch thick. Compact them firmly with damp hands for patties that will not crack.

6. 6

   Arrange the patties on the prepared sheet and brush their tops lightly with the remaining olive oil.

   1 tablespoon olive oil
7. 7

   Bake for 10 minutes, carefully flip, and bake for 8 to 10 minutes more, until both sides are browned and the edges feel crisp. Cool for 3 minutes before serving so the centers firm up.

8. 8

   Serve warm in grain bowls or with a fresh salad. Add lemon wedges or a simple dairy-free herb sauce if desired.

Origin & History

Lentil patties reflect the American tradition of practical, vegetable-forward cooking, especially the modern grain-bowl and plant-based food movements. This version combines familiar American pantry ingredients with Mediterranean-style herbs and lemon.