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Sweet and Savoury Lentil Patties


Prep: 15 Min, Cook: 75 Min




  • 1 cup Red Lentils
  • 2 1/2 cups Water
  • 1/2 cup Raw Red Quinoa
  • 1 - 1 1/2 tsp Salt to your preference
  • 1 Large Onion approx 2 cups cubed
  • 2 Sweet Potatoes approx 3 cups cubed
  • 1 tbsp Avocado Oil
  • Michelle's Raw Foodz Caesar Serenity Dressing


  1. Place lentils and quinoa in mesh strainer and rince under cool water, strain and place rinsed mixture in medium sized cooking pot.
  2. Chop onion and sweet potato into cubes approx 1/2 inch size and place into the pot with the lentils and quinoa.
  3. Stir in 2 1/2 cups of clean water and salt.
  4. Bring the mixture to a boil. Then reduce heat to low, cover and allow to simmer for 15-20 minutes until all of the water has been fully absorbed.

  5. Remove from heat, uncover and allow to cool.

  6. Heat oven to 400 and grease a baking sheet lined with parchment paper lightly with avocado oil (approx 1 tbsp).

  7. Measure approx of 1/4 cup cooled mixture and roll into a ball. Flatten lightly and place on baking sheet.

  8. Bake for 30-40 minutes until the bottom is golden in colour and flip over. Bake another 10 - 15 minutes. Remove from heat and serve immediately or place on cookie rack to cool.

  9. Can keep refrigerated for up to a week or frozen for up to a month - but they won't last that long.

  10. Top with sliced radishes and Michelle's Raw Foodz Caesar Serenity Dressing.
  11. Enjoy!

Recipe Notes:

Recipe by mygreenfork.