Nut-Free Savory Lentil Patty

Elevate your plant-based cooking game with these Nut-Free Savory Lentil Patties, a wholesome and protein-packed recipe that’s perfect for everyone, including those with nut allergies. Made with tender green lentils, vibrant vegetables like grated carrot and red bell pepper, and seasoned to perfection with cumin, paprika, and oregano, these patties are bursting with savory flavor. Chickpea flour binds the mixture, making it entirely nut-free and gluten-friendly, while a touch of lemon juice adds a zesty brightness. Quick to prepare in under an hour, these golden-brown patties are versatile enough to shine as a hearty main course, a veggie burger substitute, or even as a tasty snack served with your favorite dipping sauce. Healthy, satisfying, and allergen-conscious, these lentil patties are a must-try addition to your weekly meal rotation!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup dry green lentils
• 2 cups water
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, grated
• 1 medium red bell pepper, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon dried oregano
• 0.5 cup chickpea flour
• 1 teaspoon salt
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice

Directions

Step 1

Rinse the lentils under cold water and drain them.

Step 2

In a medium pot, combine 2 cups of water and the lentils. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the grated carrot and chopped red bell pepper to the skillet. Continue cooking for another 5 minutes, stirring occasionally.

Step 5

Stir in the ground cumin, paprika, and dried oregano, allowing them to toast for about 1-2 minutes until fragrant.

Step 6

Remove the skillet from heat and allow the vegetable mixture to cool slightly.

Step 7

In a large mixing bowl, combine the cooked lentils, vegetable mixture, chickpea flour, salt, chopped parsley, black pepper, and lemon juice.

Step 8

Using your hands or a spatula, mix everything thoroughly until well-combined and the mixture holds together. If it's too dry, add a little more lemon juice or water, a tablespoon at a time.

Step 9

Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.

Step 10

Heat the remaining tablespoon of olive oil in the skillet over medium heat.

Step 11

Cook the patties in the skillet, in batches if necessary, for about 3-4 minutes on each side until golden brown and heated through.

Step 12

Serve the lentil patties warm, on a bed of lettuce, in a sandwich, or as a standalone with your favorite sauce.

Nutrition Facts

Serving size	1241 grams (1241.0g)

Amount per serving	% Daily Value*
Calories	1512

Total Fat 50.50g	65%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2532mg	110%
Total Carbohydrate 202.30g	74%
Dietary Fiber 39.50g	141%
Total Sugars 27.60g
Protein 72.70g	145%

Vitamin D 0IU	0%
Calcium 428mg	33%
Iron 24mg	133%
Potassium 3359mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 18.7%

Carbs: 52.1%