Baked Spiced Lentil Patties with Tahini Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Oven-baked lentil patties seasoned with cumin and coriander, served with a tangy tahini yogurt sauce for a flavorful vegetarian dish. This middle eastern-inspired vegetarian ready in about 50 minutes pairs dry red lentils, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dry red lentils
• 2 cups water
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground turmeric
• 1/4 cup chopped fresh parsley
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1, minced garlic clove

Instructions

1. Step 1: Rinse 1 cup dry red lentils under cold water. In a medium saucepan, combine lentils with 2 cups water, bring to a boil, then reduce heat and simmer uncovered for 15 minutes until lentils are soft and water is absorbed. Drain any excess water.
2. Step 2: While lentils cook, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 finely chopped small yellow onion and cook for 5 minutes until soft and translucent.
3. Step 3: In a large bowl, mash the cooked lentils slightly with a fork. Stir in the sautéed onion, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground turmeric, and 1/4 cup chopped fresh parsley until well combined.
4. Step 4: Preheat oven to 375°F (190°C). Shape the lentil mixture into 8 equal patties and place them on a parchment-lined baking sheet.
5. Step 5: Bake patties for 20 minutes, flipping halfway through, until golden and firm to the touch.
6. Step 6: Meanwhile, prepare the sauce by whisking together 1/2 cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, and 1 minced garlic clove until smooth.
7. Step 7: Serve the baked lentil patties warm with the tahini yogurt sauce drizzled on top.