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Vegan Lentil Burger

  • Author: Maxine Dubois
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings 1x


These Vegan Lentil Burgers are made with red lentils, garlic, red onion, carrots, panko crumbs, tomato paste and baked or pan fried.


  • 1 ½ cups dried red lentils
  • 3 large cloves garlic, mined
  • ½ large red onion, diced
  • 3 carrots, diced
  • ¼ cup chopped parsley
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste
  • ½ cup panko crumbs, more if necessary


  1. Soak the lentils for 2 hours in enough warm water to cover by 3 inches. Rinse and drain thoroughly when done.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray down with non-stick spray.
  3. In a food processor, add the previously soaked/drained red lentils, garlic, red onion, carrots, tomato paste, salt and pepper and pulse. Pour the mixture into a bowl and add the panko crumbs in and mix well. The mixture should be able to hold together, if it is too wet, add a bit more panko crumbs. Grab some of the mixture, about ½ cup, and form a disc onto the parchment paper.
  4. Bake: Bake the patties for 20 minutes total, flipping once halfway, until crispy on both sides.
  5. Pan fry: Heat enough oil to reach hallway up the sides of the patties. Cook the patties for about 4-5 minutes on each side, until golden and crispy. Add on a paper towel lined plate.
  6. Serve on a salad, bun, deli bread, or alone.
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 333
  • Fat: 17.8 grams
  • Carbohydrates: 31.8 grams
  • Fiber: 4.9 grams
  • Protein: 13.3 grams