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3.75 from 4 votes

Spiced Lentil & Walnut Patties with Roasted Red Pepper Walnut Sauce

These tasty vegetarian patties are nutritious and satisfying- the perfect addition to your dinner table!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Entree
Cuisine: American, Middle Eastern
Servings: 6 (18 patties)
Calories: 393kcal


Spiced Lentil & Walnut Patties:

  • 1 cup red lentils, rinsed
  • 3 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 3 ounces (3 packed cups) baby spinach
  • Kosher salt and black pepper
  • 1 cup California walnuts
  • 3 tablespoons white whole wheat flour (or other flour)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika

Roasted Red Pepper Walnut Sauce:

  • 1 cup (6 oz) roasted red peppers, drained
  • ½ cup California walnuts
  • 1 clove garlic
  • 2 teaspoons lemon juice
  • ½ teaspoon smoked paprika
  • 1 tablespoon Greek yogurt (omit to keep the recipe vegan)
  • Kosher salt
  • For serving: whole grain pita bread, baby spinach or lettuce, tomatoes, cucumber


  • Preheat oven to 375°F.
  • Place the lentils in a medium saucepan with 1 ½ cups water. Bring to a boil then reduce to a simmer. Cover the pan, leaving the lid slightly ajar so that the water doesn’t boil over. Cook until tender, about 15 minutes. Let cool.
  • Heat 1 tablespoon oil in a sauté pan. Add the onion and garlic and cook until softened, 5-6 minutes. Add the spinach and cook 2-3 minutes until wilted. Season the mixture with a pinch of salt and pepper.
  • Pulse the walnuts in a food processor until coarsely chopped. Add the vegetables from the pan along with the flour, cumin, coriander, smoked paprika, ¾ teaspoon salt, ¼ teaspoon pepper, and about half of the cooked lentils. Pulse until walnuts are finely chopped and ingredients are combined. Transfer the mixture to a bowl and stir in the remaining lentils.
  • Coat a baking sheet with 1 tablespoon olive oil. Form the lentil mixture into balls using a small cookie scoop, about 1 ½ tablespoons each. Place the balls on the sheet pan and flatten them slightly with your hand. Brush the tops of the patties with the remaining tablespoon of oil.
  • Bake in the upper third of the oven for 15 minutes. Flip and cook another 10-12 minutes.
  • To make the sauce, puree the roasted red peppers, walnuts, garlic, lemon juice, smoked paprika, yogurt and a pinch of salt together in a food processor until smooth (for an even smoother consistency, puree in a blender).
  • Serve the patties in pita bread pockets with spinach or lettuce, tomato, and cucumber slices. Alternatively, patties can be served on a bed of vegetables. Top with sauce. Devour!


One serving (sauce): Calories 75; Fat 5.6g (Sat 0.4g); Protein 3.1g; Carb 3g; Fiber 1.3g; Sodium 50mg


Serving: 3patties | Calories: 393kcal | Carbohydrates: 28g | Protein: 13g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 335mg | Potassium: 568mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1710IU | Vitamin C: 18.9mg | Calcium: 83mg | Iron: 4.2mg