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Red Lentils & Spinach



8 patties

1 hour


  • 300 g red lentils

  • 1 ½ cup oats

  • 100 g fresh spinach leaves

  • 2 scallions

  • 1 small onion

  • ¼ cup parsley

  • 1-2 tbsp dill

  • 2 tsp salt

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp oregano

  • ½ tsp pepper



  • Rinse the lentils and soak them for half to one hour

  • Put them in a saucepan with 2 - 2 ½ cups of water and simmer until all of the water is absorbed. Once cooked, transfer them to a bowl

  • Put the spinach in the saucepan and cook until it wilts

  • Put the oats in a food processor and blend until they have flour consistency

  • Chop the scallions and the onion and cook them in a pan with a little olive oil until they soften

  • Chop the parsley and the dill

  • Bring all the ingredients together in a bowl and and scrunch the mixture with your hands until well combined

  • Form 8 patties and put them on a baking pan layered with parchment paper

  • Bake at 180⁰C in a preheated oven for 30 minutes or until firm

  • Serve the lentil and spinach patties with rice, quinoa or buckwheat and salad. You can also use them to create delicious veggie burgers

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