If you're looking for an easy vegetarian dinner that's hearty, flavorful, and so satisfying, these Crispy Lentil Patties are about to become a regular in your meal rotation. Made with tender red lentils, mushrooms, onion, garlic, and warm spices, they're crispy on the outside, tender on the inside, and packed with savory flavor in every bite.
One of my favorite things about these lentil patties is how versatile they are. Serve them with creamy tzatziki for an easy appetizer, tuck them into pita bread with fresh vegetables for lunch, or pile them onto burger buns for delicious vegetarian burgers. They're also great for meal prep since they reheat beautifully throughout the week.
Best of all, you can cook them however you like. Pan fry them until beautifully golden, bake them in the oven for a lighter option, or pop them into the air fryer for perfectly crispy patties with very little oil.
If you enjoyed this lentil patties recipe, be sure to try my Vegetarian Black Bean Burgers, Falafel, or Vegetarian Meatballs next.
Why You'll Love This Recipe
- Crispy on the outside, tender on the inside. These lentil patties develop a beautifully golden crust while staying soft and flavorful in the center. The combination of cooked lentils, mushrooms, and breadcrumbs creates the perfect texture.
- Easy and budget-friendly. Made with pantry staples and simple vegetables, this recipe is affordable, satisfying, and easy enough for any night of the week.
- Three ways to cook. Whether you prefer to pan fry, bake, or air fry, these lentil cakes turn out delicious every time. Choose the method that works best for you.
- Perfect for meal prep. Make a batch at the beginning of the week and enjoy them for lunches, dinners, or quick snacks. They reheat beautifully and are just as tasty the next day.
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Ingredients and Substitutions
To make these delicious Lentil Patties, you will need the following ingredients (see recipe card below for quantities):
- red lentils - Red lentils cook quickly and become soft, making them perfect for binding the patties together. Cooking them in vegetable broth instead of water is an easy way to add even more savory flavor. Green lentils and brown lentils can work but they stay firmer and will create a different texture. A little extra mashing might be required.
- avocado oil - Used for sautéing and pan frying. Olive oil or another neutral cooking oil can also be used.
- veggies - Onion, garlic, and mushrooms build a savory flavor base while adding moisture and richness. Finely grating the mushrooms helps them blend seamlessly into the mixture.
- seasoning - Italian seasoning, cumin, and paprika is a simple blend that adds warmth and depth without overpowering the lentils. Salt and pepper is also used to season.
- breadcrumbs - Help bind the patties together and create a crisp exterior. Add a little more if the mixture feels too soft to shape. For gluten-free lentil patties, use gluten-free breadcrumbs.
- egg - Helps hold everything together. I haven't tested this recipe with an egg substitute.
Equipment
You'll also need measuring cups and spoons, a medium saucepan, colander, large skillet, box grater, cutting board, chef's knife, large mixing bowl or food processor, baking sheet, parchment paper, spatula, and an air fryer if using that cooking method.
Instructions
Cook the lentils
- Rinse lentils thoroughly to remove any debris.
- In a medium pot, combine lentils and water. Bring to a boil, then reduce heat to low and simmer uncovered until soft and tender, about 12-15 minutes.
- During the last few minutes, allow excess water to evaporate. The lentils should be soft and thick, not watery. If needed, cook an extra minute or two to dry them out slightly.
- Remove from heat and drain well if there is any liquid left in the pot. Set aside and let cool.
Cook the vegetables
- In a large skillet, heat 1 tablespoon oil over medium heat until hot, about 1 minute. Add onion, garlic, and mushrooms. Sauté until golden brown and until the mushrooms release moisture and most of the liquid has evaporated, about 5-7 minutes. The mixture should look fairly dry.
- Remove from heat and let cool slightly for 5 minutes.
Make the lentil patty mixture
- In a large bowl or food processor, combine the cooked lentils, mushroom mixture, Italian seasoning, cumin, paprika, breadcrumbs, egg, salt, and pepper.
- Pulse briefly just until combined (about 1 minute). Do not over process. The mixture should be cohesive but still slightly textured. If mixture feels too soft to shape, add breadcrumbs 1 tablespoon at a time until firm enough to hold shape.
- Alternatively, you can mash and mix everything with a fork or potato masher in a large mixing bowl until evenly combined.
Shape the patties
Scoop about ¼ cup mixture at a time and shape into patties. Set aside on a large baking sheet.
Cook the patties
You can pan fry, bake, or air fry the patties.
- Pan Fry: Heat remaining 1 tablespoon oil in a large skillet over medium heat until sizzling hot, about 1-2 minutes. Add the patties in batches and cook until golden brown and crisp, about 3-5 minutes per side.
- Bake: Preheat oven to 375°F. Place the patties on a large parchment-lined sheet pan and bake until golden brown, about 15-20 minutes. Flip once halfway through baking.
- Air fry: Add patties in batches to the air fryer basket and cook at 350°F for 10-12 minutes until browned, flipping halfway.
Serve
Serve warm with homemade Tzatziki sauce or yogurt on the side to dip. You can also serve them as lentil burgers or sliders.
Expert Tip: Keep the Mixture Fairly Dry
The secret to patties that hold together well is removing as much moisture as possible. Let the lentils cook until thick rather than soupy, allow the mushrooms to release and evaporate their liquid, and drain any excess water before mixing everything together. If the mixture still feels sticky, simply add another tablespoon or two of breadcrumbs.
More Tips and Tricks
- Rinse the lentils first. Give the lentils a quick rinse under cold water to remove any dust or debris before cooking.
- Cook the mushrooms until dry. Let the mushrooms release their moisture and continue cooking until most of the liquid has evaporated. This helps prevent soggy patties.
- Don't overprocess the mixture. Pulse just until everything comes together. Leaving a little texture creates patties that feel hearty instead of pasty.
- Adjust the breadcrumbs as needed. Every batch of lentils is slightly different. If the mixture feels too wet to shape, add breadcrumbs one tablespoon at a time until it holds together easily.
- Shape evenly sized patties. Keeping the patties the same size helps them cook evenly whether you're pan frying, baking, or air frying.
- Cook in batches. Don't overcrowd the skillet or air fryer basket. Giving the patties space allows them to brown properly.
- Flip carefully. Wait until the bottoms are nicely golden before flipping to help prevent the patties from breaking apart.
- Serve warm. They're at their crispiest right after cooking, especially when paired with cool tzatziki or yogurt.
Recipe Variations
- Make burger patties. Form larger patties and serve them on toasted buns with lettuce, tomato, red onion, and tzatziki.
- Add fresh herbs. Stir chopped parsley, cilantro, or dill into the mixture for extra freshness.
- Add cheese. Mix in crumbled feta or grated Parmesan for even more savory flavor.
- Make them spicy. Add a pinch of cayenne pepper or red pepper flakes.
- Add more vegetables. Mix in a finely grated carrot for extra color and a touch of natural sweetness. Be sure to squeeze out any excess moisture before adding it to the mixture.
- Try different spices. Ground coriander, smoked paprika, or curry powder all work well.
- Make them gluten-free. Use gluten-free breadcrumbs, oat flour, or chickpea flour in place of regular breadcrumbs. You may need to adjust the amount slightly depending on how much moisture is in the lentil mixture.
Storage
How to Store
Store leftover lentil patties in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat in a skillet over medium heat, in a 350°F oven, or in the air fryer for a few minutes until heated through and crispy again.
How to Freeze
Freeze the cooked patties in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
These lentil patties are incredibly versatile and can be served in so many different ways.
These are my favorite dishes to serve them with:
Vegetable Side Dishes
Looking to serve this with a veggie side? Try something from our collection: from roasted and sautéed vegetables to flavorful veggie medleys, these sides add color, nutrition, and delicious flavor to any main course.
FAQ
Red lentils work best because they become soft and creamy when cooked, helping bind the patties together. Green and brown lentils stay firmer and will create a different texture, although they can work with a little extra mashing.
The mixture is usually too wet or wasn't mixed enough. Make sure the lentils and mushrooms have released excess moisture, and add a little more breadcrumbs if needed until the mixture easily holds its shape.
Eggs and breadcrumbs are both great binders for lentil patties. The egg helps hold the ingredients together as the patties cook, while breadcrumbs absorb excess moisture and give the mixture enough structure to shape. For an egg-free option, a flax egg can also work, although the texture may be slightly softer and I haven't tested it in this specific recipe.
Absolutely! You can prepare and shape the patties up to one day ahead. Store them covered in the refrigerator until you're ready to cook.
Yes. A food processor simply speeds things up. You can mash the lentils with a fork or potato masher and stir everything together by hand.
Yes. Lentil patties are packed with plant-based protein, fiber, and vegetables, making them a satisfying vegetarian meal that's both wholesome and filling.
They're delicious with tzatziki, hummus, yogurt, pita bread, fresh salads, roasted vegetables, rice, quinoa, or tucked into burger buns or wraps for an easy meal.
More Lentil Recipes
Looking for other recipes like this? Try these:
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Recipe
Crispy Lentil Patties
- Total Time: 40 minutes
- Yield: 8 patties 1x
- Diet: Vegetarian
Description
Crispy Lentil Patties made with red lentils, mushrooms, and warm spices. Pan fry, bake, or air fry for an easy and flavorful vegetarian meal.
Ingredients
- ½ cup red lentils, uncooked
- 1 ½ cups water
- 2 tablespoons avocado oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup button mushrooms, finely grated
- 1 teaspoon Italian seasoning
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ cup breadcrumbs (plus more if needed)
- 1 large egg
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
Instructions
Cook the lentils:
- Rinse lentils thoroughly to remove any debris.
- In a medium pot, combine lentils and water. Bring to a boil, then reduce heat to low and simmer uncovered until soft and tender, about 12-15 minutes.
- During the last few minutes, allow excess water to evaporate. The lentils should be soft and thick, not watery. If needed, cook an extra minute or two to dry them out slightly.
- Remove from heat and drain well if there is any liquid left in the pot. Set aside and let cool.
Cook the vegetables:
- In a large skillet, heat 1 tablespoon oil over medium heat until hot, about 1 minute. Add onion, garlic, and mushrooms. Sauté until golden brown and until the mushrooms release moisture and most of the liquid has evaporated, about 5-7 minutes. The mixture should look fairly dry.
- Remove from heat and let cool slightly for 5 minutes.
Make the lentil patty mixture:
- In a large bowl or food processor, combine the cooked lentils, mushroom mixture, Italian seasoning, cumin, paprika, breadcrumbs, egg, salt, and pepper.
- Pulse briefly just until combined (about 1 minute). Do not over process. The mixture should be cohesive but still slightly textured. If mixture feels too soft to shape, add breadcrumbs 1 tablespoon at a time until firm enough to hold shape.
- Alternatively, you can mash and mix everything with a fork or potato masher in a large mixing bowl until evenly combined.
- Scoop about ¼ cup mixture at a time and shape into patties. Set aside on a large baking sheet.
Cook the patties:
- You can pan fry, bake, or air fry:
- Pan Fry: Heat remaining 1 tablespoon oil in a large skillet over medium heat until sizzling hot, about 1-2 minutes. Add the patties in batches and cook until golden brown and crisp, about 3-5 minutes per side.
- Bake: Preheat oven to 375°F. Place the patties on a large parchment-lined baking sheet and bake until golden brown, about 15-20 minutes. Flip once halfway through baking.
- Air fry: Add patties in batches to the air fryer basket and cook at 350°F for 10-12 minutes until browned, flipping halfway.
- Serve warm with homemade Tzatziki sauce or yogurt. You can also serve them as lentil burgers or sliders.
Notes
How to store: Store leftover lentil patties in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat in a skillet over medium heat, in a 350°F oven, or in the air fryer for a few minutes until heated through and crispy again.
How to freeze: Freeze the cooked patties in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Air Fry, Bake, Pan Fry
- Cuisine: Mediterranean
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