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Cumin-Spiced Red Lentil Burgers

Rated as 4.9 out of 5 Stars

"These hearty lentil burgers are so satisfying you won't miss the meat! Top with sprouts, tomato, or your favorite veggies."
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1 h 5 m servings 218
Original recipe yields 8 servings (8 burgers)


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  1. Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
  3. Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
  4. Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
  5. Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
  6. Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
  7. Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 218 calories; 8.5 26.4 10.4 52 862 Full nutrition

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Read all reviews 9
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My family wanted burgers tonight but I was not in the mood for a big beefy patty, so I found this recipe in my box, and thought I'd give it a go! I thought it was great, such a nice alternative...

These are amazing! I added worcestershire sauce and extra cilantro otherwise I followed the directions as noted. Will definitely make again.

LOVED these! They were a little crumbly, though, so the next time I puréed them with my immersion blender before baking and they held together much better. I don't like cilantro so I added a bit...

These are so good!! They save really well for leftovers too. Made them the first time with yogurt dipping sauce and it was good. The 2nd time I used them like hamburger and added provolone, turk...

I made these by the recipe, but I did not make the yogurt sauce. I think the fresh herbs really made it special. We served them on a good quality bakery bun (not a processed white roll) and a...

These r the best, I loved them. Froze some and they r still great reheated.

I thought these were great! A little time consuming but worth it. I've made different veggie burger recipes and have not been able to find one with a good consistency. These aren't perfect bu...

I put the burger between a slice of toasted whole-grain bread and added some guacamole and salsa. It was delicious.

pretty tasty, even though I didn't have fresh cilantro or parsley; will make again!