Recipe by Gil Marks

Sephardic Lentil Patties (Keftes de Lentejas )

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

Learn how to prepare these lentil patties packed with spice and flavor. The lentils are cooked together with sauteed onions and garlic flavored with turmeric or chili powder, cumin, groudn coriander or paprika, and cayenne. Bulk up the patties either with mashed potatoes or bread crumbs.


Main ingredients

  • 3 tablespoons vegetable oil or Bartenura Olive Oil

  • 1 large onion, chopped

  • 2 large cloves garlic, minced or 2 cubes Gefen Frozen Galic

  • 1 teaspoon turmeric or chili powder

  • 1 teaspoon ground cumin

  • 3/4 teaspoon ground coriander or paprika

  • 1/4 teaspoon cayenne

  • 3 and 1/4 cups water

  • 1 cup (about 5 and 1/2 ounces) dried brown lentils

  • 1 small bay leaf

  • about 1 teaspoon salt

  • 1/2 teaspoon ground pepper

  • 10 ounces russet potatoes (about 1 and 1/4 cups mashed) or 2 cups fresh whole-wheat bread crumbs

  • 1/4 cup chopped fresh parsley or mint

  • Bartenura Olive Oil or vegetable oil for frying


Prepare the Patties


If using potatoes, bake, peel, and mash; set aside.


Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent (five to 10 minutes). Add the garlic, turmeric or chili powder, cumin, coriander or paprika, and cayenne and stir until fragrant (about one minute).


Add the water, lentils, bay leaf, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer until the lentils are very tender and most of the liquid has evaporated (about 45 minutes).


Increase the heat to medium-high and stir until the lentils are dry (about three minutes). Discard the bay leaf, cover, and refrigerate overnight.


Stir the mashed potato (or bread crumbs) and parsley into the lentil mixture. Form the lentil mixture into six half- inch-thick patties.


Heat one quarter-inch oil in a large skillet over medium-high heat.


Fry the patties, turning, until golden brown on both sides (about three minutes per side).


If desired, serve with sour cream, yogurt, or chutney or sprinkle with lemon juice.


The patties may be prepared ahead and refrigerated up to six hours before frying.
Sephardic Lentil Patties (Keftes de Lentejas )

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2 years ago

Made these as a vegetarian alternative during my family’s Thanksgiving meal. They kind of taste like a lentil version of falafel. I think they turned out pretty well and would happily make/eat them again, though I might want to tinker around with the texture a bit more, as I think the outside could have been a bit crispier while also having the heat reach/cook the inside a bit more than what my results were. Possibly by baking for a bit first and then frying. Very flavorful and a great addition to my meal!