When I’m looking for a meat-free main course that’s light, nutritious and above all quick, I always end up returning to legumes. The problem? At home not everyone appreciates them… in fact, my husband officially belongs to the “legumes only if they don’t look like legumes” team. 😅 So I started experimenting with different ways to bring them to the table, turning them into more playful and less “classic” recipes.
From this idea come these red lentil cutlets, a clever way to use legumes differently and create a vegetarian main that’s crispy outside and soft inside. They’re perfect for anyone looking for a protein-rich meat alternative, for those who want to increase their legume intake, or simply for anyone who loves easy, accessible recipes.
They are made with very few ingredients, shaped in no time and become irresistible in the air fryer. One of those recipes that you put on the table and they disappear immediately.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 2 Hours
- Cooking time: 20 Minutes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
RED LENTIL CUTLETS IN THE AIR FRYER
- 1 1/4 cups red split lentils
- as needed water for soaking (should cover them)
- salt
- oregano
- breadcrumbs
- oil (for brushing)
- 3/4 cup + 1 tbsp approx water for the mixture
Tools
RED LENTIL CUTLETS IN THE AIR FRYER
- 1 Skillet non-stick skillet
- 1 Cutting Board cutting board
- 1 Container container
Steps
Soak the red lentils for about 2 hours. Drain and rinse them.
Transfer the lentils to a blender with the water and blend until you obtain a thick cream.
Pour the cream into a non-stick skillet and cook over medium-low heat until the remaining water evaporates. You should get a very dense batter, similar to a firm polenta.
Transfer the mixture into a shallow container, level it and let it cool completely in the fridge (30–60 minutes).
Once cold, cut the mixture into strips (I made them about 3/4 x 3 1/8 inches).
Coat each strip in breadcrumbs and oregano, pressing well to make the breading stick.
Place the cutlets in the air fryer basket, brush lightly with oil and cook at 392°F for 10 minutes per side, until golden and crispy.
✨Tips
Perfect texture: if the mixture seems too soft, you can add 1 tablespoon of chickpea flour while cooking in the skillet.
Extra crunchy coating: mix breadcrumbs + crushed toasted corn.
Variations: add curry, oregano, garlic powder or a tablespoon of vegan parmesan.
How to serve: great with lightly salted Greek yogurt, lemon tahini sauce or a light mayonnaise.
FAQ (Questions & Answers)
Can I use other lentils besides red ones?
Better not: red split lentils cook quickly and become creamy, perfect for creating the mixture.
Can they be cooked in a pan?
Yes, with a drizzle of oil over medium-low heat. They become slightly less crispy compared to the air fryer.
Can I prepare them in advance?
Of course: you can store the mixture in the fridge for 24 hours or form the cutlets and freeze them.
Are they suitable for children?
Yes, they are soft, nutritious and free of hot spices. You can make them in “finger” size.
