These hearty lentil burgers are so satisfying you won't miss the meat! Top with sprouts, tomato, or your favorite veggies.

Recipe Summary

20 mins
45 mins
1 hr 5 mins
8 burgers


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.

  • 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.

  • 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.

  • Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.

  • Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.

  • Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.

Nutrition Facts

218 calories; protein 10.4g 21% DV; carbohydrates 26.4g 9% DV; fat 8.5g 13% DV; cholesterol 52.1mg 17% DV; sodium 862.1mg 35% DV. Full Nutrition

Reviews (16)

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18 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 to meat! I cut back some on the cumin used a red bell pepper instead of orange and used fresh homemade bread crumbs. The yogurt sauce is wonderful. Sauteed some onions and mushrooms to have with these as well. Good stuff! Read More
Rating: 5 stars
These are amazing! I added worcestershire sauce and extra cilantro otherwise I followed the directions as noted. Will definitely make again. Read More
Rating: 5 stars
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 more parsley. I like the fact that they are baked and not fried and that they are gluten free. This will definitely be a new staple in my cooking repertoire Read More
Rating: 5 stars
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, turkey bacon, tomato and wheat pita. Wow, so much better! I also fried in tablespoon of coconut oil and that gave it a nice texture. Read More
Rating: 5 stars
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 added avocado instead of sauce. I put together all the ingredients earlier in the day. Then I formed the patties and cooked at mealtime. I did cook longer because it started out cold from the fridge. My son and I loved them but my husband wasn't sure about the texture. I will definitely make again. Delicious flavor! Thanks for the recipe. Read More
Rating: 5 stars
These were yummy and easy to make. I didn't have enough cumin and they still turned out quite tasty. Read More
Rating: 5 stars
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 but seem pretty good as far as thickness and texture and they do hold together okay. I used less cumin and added a curry seasoning mix which really made this dish for me. I also added Siracha to the topping which was great! I had mine on lettuce leaves and my husband on Naan bread. This recipe is a keeper for sure! Read More
Rating: 5 stars
These are great! I usually try to stick to the original recipe when trying something new when I can, but I didn’t have parsley or cilantro, so I had to do my own spice blend. I also read that they can be a bit crumbly, so I mashed the veggie lentil mix thoroughly before adding eggs and bread crumbs, and they hold together very well. I made them in the shape of fish sticks so I could use them with our mini tortillas to cut down on bread. I even had a bit extra that wouldn’t fit on the baking sheet and lightly fried it in a pan and it was delicious! I look forward to trying to make these again using the original recipe, but just know you can use your preferred spices and they will be lovely. Enjoy! Read More
Rating: 5 stars
Added curry powder. These were amazing! Read More