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Lentil Patties with Olives and Herbs

These lentil patties with olives and herbs are not only really easy to make but also will impress even your non-veg friends! 

There are many different forms of healthy and tasty food out there, with each one being equally as delicious as the last. When we think of healthy foods, however, we often think of foods such as: quinoa, chia seeds, broccoli, kale, and so on. One food stuff that is often overlooked, however, is the humble lentil, and that is such a shame. Lentils are a proud member of the legume family, and these edible pulses not only taste fantastic, they are also very healthy and good for you as well. We have been consuming lentils for more than 9000 years thus far, and the benefits are there for all to see. If your diet lacks lentils, take a look at the following and you’ll soon find yourself stocking up on these wonderful pulses.

Lentil Patties with Olives and Herbs recipe

How should lentils be prepared and used?

Before we look into the health benefits of lentils, we’ll first briefly take a look at how lentils are prepared and used. Ideally, lentils should be rinsed well under clean running water and left to soak for around an hour. They should then be drained and submerged in liquid, either boiling water, or a broth. People often use lentils to bulk out soups, stews, and curries, though they can be turned into delicious main dishes as well. Ideally, they should cook for at least 30 minutes.

Now that you know how healthy lentils are, here’s something about this lentil patties recipe. As you have probably noticed, I LOVE veggie patties!!! Lentils, chickpeas, beans, quinoa, millet… I love trying new base ingredients for my veggie patties recipes and experiment with flavors and textures. Even when I wasn’t a vegetarian, I don’t remember being so crazy about meatballs or meat patties. I rarely ate them, but now, not a week passes by without trying a new vegetarian patty recipe.

Red lentils are among my favorite ingredients for vegetarian patties. I use them often because they don’t have to be boiled for a long time (15 minutes is enough for red lentils) and also because they’re very nutritious, have a nice color and a great taste!

Hope you’ll try this recipe! I promise you’ll love it!

Lentil Patties with Olives and Herbs bite

Chiftelute de linte cu masline si verdeturi Lentil Patties with Olives and Herbs

Lentil Patties with Olives and Herbs
These lentil patties with olives and herbs are not only really easy to make but also will impress even your non-veg friends!
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine American, European
Servings 15 lentil patties
Calories 84 kcal


  • 1 cup red lentils
  • 1 bunch parsley chopped
  • 1 onion diced
  • 1 egg or 2 Tbsp psyllium husks
  • 4 Tbsps nutritional yeast
  • ½ cup black olives sliced
  • cup breadcrumbs more or less
  • salt and ground pepper to taste
  • oil for frying


  • Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
  • Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork.
  • Add the rest of the ingredients, except oil.
  • Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more breadcrumbs until it has a dough-like consistency.
  • Spray a non-stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.


You can bake them too. Grease a large pan and place the patties. Cook 15 minutes on one side and another 15 on the other, at 180C.


Calories: 84kcalCarbohydrates: 13gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 11mgSodium: 113mgPotassium: 202mgFiber: 5gSugar: 1gVitamin A: 358IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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Lentil Patties with Olives and Herbs vegetarian

Lentils fan? Check out these delicious red lentil recipes: Lentils, Veggies and Mushroom BakeRed Lentil Creamy PâtéRed Lentil Veggie Burger Patties with Greens and Creamy Red Lentil Soup .

Recipe Rating


Saturday 30th of October 2021

Hi. These look great and I’d like to try them. I’m confused by all the comments referring to potato’s as I don’t see them listed in ingredients. Can you clarify? Thanks.


Monday 15th of November 2021

Hi April! There are no potatoes in the recipe, I updated the recipe and some of the comments are older. The potato was used instead of psyllium husks, however, I discovered the recipe is better with psyllium husks instead. So, for the binder ingredient, you can either use psyllium husks or egg (recommended) or alternatively, 1 boiled potato.


Monday 28th of January 2019

HI! Thanks so much for this delicious recipe! I made them a couple years ago using egg and they were divine! I now would like to make them vegan, and see several different variations in the comments from using flax egg to potato or psyllium husk? Is there one that is "best" that you'd recommend, seeing that I have not tried any of these? Thanks so much for sharing you recipes(: Robin

Ruxandra Micu

Wednesday 22nd of May 2019

Hi, Robin! Thank you. I always use psyllium husks to replace eggs in patties. I think they're the best and most effective option.


Monday 23rd of July 2018

I appreciate all the useful information in this article :) The patties are amazing! Some of my favorites from your blog. Keep up the good work!


Tuesday 25th of September 2018

Thanks, June! Glad you liked the recipe!

Marilyn Floyd

Monday 13th of February 2017

FYI, nutritional yeast is a source of B12 and replaces cheese for any vegans. Usually not found in US in super markets, but Whole Foods, etc (Health Foid Stores. Or on line. Be sure is nutritional yeast, not brewers yeast which is bitter. Can take a little getting used to, but I love it. I put on grits instead of butter or cheese. Could be left out just may have to alter liquids to replace dry. B12 is a problem for vegans, so that is reason, most use it.


Friday 1st of January 2016

Excellent recipe! I'm not a huge onion lover, so to anyone else who is in the same boat as me, maybe try softening the onions first in in a pan so they're less prominent. I'll be trying that next time!


Wednesday 6th of January 2016

Thanks, Emily! That's a great tip! I love onion so I don't mind the taste, but for those who don't like it that much it it's a great idea! :)