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Cumin-Spiced Red Lentil Burgers


"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 cals
Original recipe yields 8 servings (8 burgers)

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  • Prep

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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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 218 calories; 8.5 g fat; 26.4 g carbohydrates; 10.4 g protein; 52 mg cholesterol; 862 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

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