Lentil Patties

Red lentils are light, nourishing, easy to digest, and suitable for all doshas when prepared mindfully. They support strength, healthy blood, clear digestion, and balanced energy, making them a staple in Ayurvedic cooking.

These lentil patties are high in protein, easy to make and very tasty! You can also play with the recipe to add your favourite spices and herbs, according to your dosha. The original recipe comes from the Vegan ASMR Cooking website.

Here are the main health benefits of red lentils from an Ayurvedic perspective:

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1. Easy to Digest:
specially when cooked with ghee and warming spices like ginger, cumin, and asafoetida (hing).

• Pitta: Red lentils are cooling and not overly heating, making them suitable for Pitta, especially when prepared without excessive spices or oil.
• Kapha: Their astringency and lightness help balance Kapha, particularly if cooked with stimulating spices like black pepper and mustard seeds.

3. High in Protein and Iron:
Red lentils are a rich source of plant-based protein, supporting tissue building and repair. Their iron content helps combat fatigue and supports healthy blood.

4. Supports Healthy Digestion:
Their fiber content aids in regular elimination and gut health, while their lightness prevents heaviness or bloating when prepared with appropriate spices.

5. Astringent and Cleansing:
Red lentils have an astringent taste (kashaya rasa), which can help tone tissues, support detoxification, and reduce excess fluid or mucus in the body.

6. Nourishing but Not Heavy:
They provide sustained energy without being overly rich or oily, making them suitable for those needing nourishment without congestion or heaviness.

7. Versatile and Sattvic:
Red lentils are considered sattvic (pure, harmonious), supporting clarity, calmness, and overall well-being. They are suitable for daily consumption and can be easily digested by children, the elderly, and those recovering from illness.

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Ayurvedic Tips for Using Red Lentils:

• Always cook red lentils thoroughly and with spices like cumin, coriander, ginger, turmeric, and a pinch of asafoetida to enhance digestibility and reduce gas.
• Avoid combining with dairy or fruit in the same meal for optimal digestion.
• Use ghee or a small amount of good-quality oil to further support agni (digestive fire).

Ingredients

1.5 cups of  dry red lentils

1 large shallot

2 garlic cloves

1/4 cup fresh parsley

1 small carrot

1 tbsp tomato paste (optional)

1  tsp salt

1/2 tsp black pepper

Plain yogurt (optional)

Oil or ghee to cook

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Directions

1. Soak 1.5 cups of dry red lentils for 2 hours in 2 inches of water, then drain and place in a food processor.
2. Chop 1 large shallot, 2 garlic cloves, 1/4 cup fresh parsley, and grate 1 small carrot, all placed in a food processor
3. Optional - Add 1 tbsp tomato paste
4. Add one tsp salt and 1/2 tsp black pepper.
5. Pulse in the food processor until well combined; it will feel sticky. For less dry patties, you can mix in a small amount of plain yogurt.
6. Heat some olive oil in a frying pan, then scoop 1/4 cup of the mixture at a time and shape into 1/2-inch patties.
7. Cook for 3 minutes on each side, or until golden and crispy.
8. Add your favourite salad and veggies to the lentil patties for a nutritious, tasty, and colourful lunch or dinner.Red lentils are considered lighter and easier to digest than many other legumes, especially when split and hulled. This makes them suitable for most constitutions, particularly when cooked with digestive spices.

2. Tridoshic (Balances All Doshas):
When properly prepared, red lentils can be balancing for all three doshas:

• Vata: Their grounding, slightly sweet quality helps nourish and stabilize Vata, esp