Herbed Red Lentil and Quinoa Patties

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Hearty, protein-packed patties with a blend of herbs and quinoa, perfect for meatless dinners with a crispy exterior. This American-inspired vegetarian recipe, ready in about 30 minutes, pairs red lentils, quinoa, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 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, cooked red lentils
• 1/2 cup, cooked quinoa
• 1/2 cup, finely chopped bell pepper
• 1/4 cup, finely chopped onion
• 2 tbsp, chopped fresh parsley
• 1 tbsp ground cumin
• 1 large egg
• 2 tbsp breadcrumbs
• 1 tbsp olive oil

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Instructions

1. Step 1: In a large bowl, combine 1 cup cooked red lentils, 1/2 cup cooked quinoa, 1/2 cup finely chopped bell pepper, 1/4 cup finely chopped onion, 2 tbsp chopped fresh parsley, and 1 tbsp ground cumin. Mix until well incorporated.
2. Step 2: Add 1 large egg and 2 tbsp breadcrumbs. Stir until the mixture holds together when pressed between fingers.
3. Step 3: Divide the mixture into 4 equal portions and shape into 3/4-inch-thick patties.
4. Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Cook patties for 4 minutes per side, until golden brown and crispy around the edges.
5. Step 5: Transfer patties to a plate lined with paper towels to absorb excess oil. Rest for 2 minutes before serving.