Lentil Patties with Yogurt Sauce

Lentil Patties with Yogurt Sauce

Since you need only 1/4 cup of cooked rice for the patties, we suggest using a microwavable pouch of precooked rice. Measure out 1/4 cup and add it to the lentil mixture. Save the rest of the rice for another use. You can also use brown rice instead of white, if you prefer.

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: 2 patties and 1/4 cup sauce)
  • Cook time: 32 Minutes
  • Prep time: 14 Minutes


  • 3/4 cup dried lentils
  • 4 cups water
  • 1/3 cup dry breadcrumbs
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1/4 cup cooked white rice
  • 3 tablespoons olive oil, divided
  • 2 large egg whites
  • Cooking spray
  • Yogurt Sauce
  • Yogurt Sauce


Place lentils and 4 cups water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Drain well.

Combine breadcrumbs and next 5 ingredients in a food processor; process until blended. Add lentils, rice, 1 tablespoon oil, and egg whites; process until coarsely chopped.

Divide mixture into 8 (1/4-cup) portions, and shape each into a 1/4-inch-thick patty.

Heat remaining oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Serve with Yogurt Sauce.

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 14.2g
  • Saturated fat: 2.5g
  • Protein: 17.3g
  • Carbohydrate: 35.4g
  • Cholesterol: 107mg
  • Iron: 5.1mg
  • Sodium: 411mg
  • Calories from fat: 39%
  • Fiber: 9.4g
  • Calcium: 143mg

Go to Full Version of

Lentil Patties with Yogurt Sauce Recipe