Indian Lentil and Vegetable Stuffed Patties

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy lentil and vegetable patties spiced with cumin and turmeric, served with raita. This indian-inspired vegan (gluten-free, dairy-free) ready in about 45 minutes pairs lentils, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, 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 lentils
• 1 carrots
• 1 onion
• 1 tbsp spices
• 50g flour
• 100ml yogurt

Instructions

1. Step 1: Rinse 1 cup lentils under cold water. In a medium pot, add lentils and 2 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Drain and set aside. Tip: Cooking lentils until fully softened ensures they blend smoothly into the mixture.
2. Step 2: Dice 1 carrot into 1/2-inch cubes and finely chop 1 onion. Heat 1 tbsp oil in a small skillet over medium heat. Add the carrot and onion, sauté for 5-7 minutes until softened and fragrant. Remove from heat and let cool slightly. Tip: Sautéing the vegetables adds depth of flavor and helps them blend better with the lentils.
3. Step 3: In a large bowl, combine cooked lentils, sautéed carrot and onion, 1 tbsp spices, 50g flour, and 100ml yogurt. Use a fork or immersion blender to mix until a cohesive, slightly sticky texture forms. Tip: If the mixture is too wet, add 1 tbsp flour at a time until it holds together without being crumbly.
4. Step 4: Divide the mixture into 6 equal portions. Shape each into a patty about 1/2-inch thick. Press firmly to compact the mixture, ensuring no gaps or cracks. Tip: Wetting your hands slightly prevents the mixture from sticking to your fingers.
5. Step 5: Heat 2 tbsp oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side until golden brown and crispy. Flip carefully to avoid breaking the patties. Tip: Cook in batches if needed to maintain even heat and prevent steaming instead of frying.
6. Step 6: Serve the patties warm with a side of raita. For raita, mix 100ml yogurt with grated cucumber, 1 tsp chopped cilantro, and a pinch of salt. Chill for 15 minutes before serving. Tip: Raita’s cool, tangy contrast balances the spiced patties and adds refreshing texture.