These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] Asmr cooking

Ingredients

• 1.5 cups Red Lentils (dry, soaked 2 hours then drained)
• 1 large Onion (peeled and roughly chopped)
• 2 cloves Garlic (peeled)
• 1 small Carrot (grated)
• 15 g Fresh Parsley (chopped)
• 1 tbsp Tomato Puree (canned or tube)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for frying)

Instructions

1. Soak Lentils

   Place 1.5 cups (285 g) dry red lentils in a bowl, cover with water about 2 inches above the lentils, and let soak for 2 hours.

   Time: PT2H

2. Prep Vegetables

   While the lentils soak, peel and roughly chop the onion, peel the garlic cloves, grate the carrot, and chop the parsley.

   Time: PT10M

3. Blend Patties Mixture

   Drain the soaked lentils. Add the lentils, onion, garlic, carrot, parsley, tomato puree, salt and black pepper to the food processor. Pulse until the mixture is well combined but still slightly coarse; it will feel tough.

   Time: PT5M

4. Shape Patties

   Using a ¼‑cup measure, scoop the mixture onto a plate and flatten each into a patty about ½ inch thick. Wet your hands slightly to prevent sticking.

   Time: PT10M

5. Cook Patties

   Heat 1 tbsp olive oil in a non‑stick skillet over medium heat (≈350°F). Add the patties, cooking 3 minutes per side until golden brown and crispy. Cook in batches if necessary.

   Time: PT10M

   Temperature: 350°F

6. Drain and Serve

   Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Let cool slightly and serve warm.

   Time: PT5M

Nutrition Facts

Calories

280

Protein

9 g

Carbohydrates

30 g

Fat

3.5 g

Fiber

7.5 g

Ingredient Substitutions

• Instead of Red Lentils: Brown lentils, Split peas
• Instead of Onion: Shallots, Leeks
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Carrot: Zucchini (grated, squeezed dry)
• Instead of Fresh Parsley: Cilantro, Dried parsley (1 tbsp)
• Instead of Tomato Puree: Ketchup (1 tsp), Crushed tomatoes blended
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Avocado oil, Vegetable oil

Equipment Needed

• Food Processor
• Non‑Stick Skillet
• Spatula
• Measuring Cups and Spoons
• Grater
• Knife and Cutting Board
• Mixing Bowl
• Paper Towels
• Plate for Draining

Critical Steps — Do Not Skip

• Soaking the lentils for at least 2 hours
• Pulsing the mixture only until combined (avoid over‑processing)
• Cooking patties until golden brown on both sides

Chef Tips from the Video

• Add a pinch of smoked paprika to the mixture for a subtle smoky flavor.
• Press the patties firmly with the back of a spoon before frying for a tighter crust.
• Keep the heat at medium; too high will burn the exterior before the interior cooks.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze cooked patties in a single layer, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Not recommended; patties should be refrigerated after cooking.

Make-Ahead Tips

• Form the raw patties, place on a tray, cover, and refrigerate up to 24 hours before cooking.
• Cooked patties reheat well in a skillet or microwave.

Frequently Asked Questions