I’m always going on about how much I love lentils, and I usually use dried ones. They’re really easy to boil up in a bit of stock, but you know what’s even easier? Opening a tin.

I’d never used tinned lentils before, but I had a tin that had been in my cupboard for goodness knows how long, and I decided I should probably use them up. Turns out they’re perfect for someone as lazy as I am.

I’ve been loving the healthy lunches lately – first there was the peppery lemon chickpeas, and now these. No gooey cheese in sight. I know, it’s odd. These were still delicious though, especially stuffed in a pitta bread with some baby spinach, fresh tomatoes and a bit of light mayo. I didn’t miss the cheese one bit.

Unlike some veggie burgers / patties, which are just mush inside and fall apart as soon as you touch them, these were pretty substantial due to the lentils – I wanted to describe them as ‘meaty’ but my boyfriend said that was wrong. What do I know, I don’t eat meat. Just try them and decide for yourself!


Easy lentil patties

Recipe barely adapted from Real Simple

Makes around 6 small patties (serves 2)

1 tin lentils, drained (240g when drained)
1tbsp fresh coriander
1tbsp fresh parsley
1 clove garlic
1tsp ground cumin
30g breadcrumbs
1 egg, lightly beaten
Salt and black pepper to taste
2tbsp oil

In a food processor, blend the garlic until it forms a paste. Add half of the lentils, plus all the parsley, the coriander and the cumin, and blend for a further 10 seconds, or until the mixture forms a coarse paste.

Transfer the mixture to a large bowl and add the remaining lentils, the breadcrumbs and the egg. Season to taste.

Heat the oil in a large frying pan, and turn the heat down to medium. Use your hands to form about 6 patties (the mixture probably won’t hold together too well but it should firm up when cooked), and carefully place them into the pan. Cook for 4-5 minutes, or until the underside is nicely browned, and then carefully flip the patties over and do the same to the other side. Serve warm.