Red lentil burgers

Prep 15 min
Total 45 min
Serves 4



2 tbsp
olive oil, divided
small onion, diced (1 cup)
small carrot, peeled and diced (1/2 cup)
1 1/2 tsp
cumin, toasted
1/2 tsp
coriander, toasted
1 cup
red lentils
2 cups
sodium-reduced vegetable broth
1 tsp
1 cup
baby spinach
1/2 cup
egg, lightly beaten
1/2 cup

Yogurt sauce

1 cup
1/3 cup
crumbled feta
garlic clove, minced
2 tbsp
chopped dill


1 cup
baby spinach
avocado, peeled and thinly sliced (optional)
pickled red onions, (see Kitchen Tip)
1/2 cup
feta, (optional)
Sliced radishes


  • HEAT 1 tbsp of the oil in a medium frying pan over medium. Add onion and carrot and cook until they begin to soften, about 3 min. Stir in cumin, coriander and lentils, and cook for 1 min. Stir in broth, water and salt, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils are just tender and liquid is absorbed, 22 to 24 min. Stir in spinach during last min of cooking.
  • REMOVE pan from heat and let cool for 10 min. Stir in bread crumbs and egg. (Add up to 2 tbsp water if patties are dry.)
  • SAUCE: Stir yogurt, feta, garlic and dill in a small bowl. Set aside.
  • HEAT remaining 1 tbsp oil in a large pan over medium. Scoop heaping 1/2-cup portions of lentil mixture and form into 5 1-in.-thick patties. Add to pan in 2 batches and cook until golden, 3 to 4 min. Flip and continue cooking, 3 min. Repeat.
  • SERVE Serve burgers topped with spinach, yogurt sauce, avocado,  pickled onions, radishes and feta.
  • Per serving 407 calories, 25 g protein, 49 g carbs, 14 g fat, 9 g fibre, 955 mg sodium. Excellent source of vitamin A.

Kitchen Tip: Toast spices in a frying pan over medium for 1 to 2 min. It will enhance flavours.

Kitchen Tip: Find the recipe for homemade pickled red onions here.


Calories 407, Protein 25 g, Carbohydrates 49 g, Fat 14 g, Fibre 9 g, Sodium 955 mg. Excellent source of vitamin A

How to make veggie burgers

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