Rinse the lentils thoroughly and combine with water in a large saucepan. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain well and set aside to cool slightly.
While the lentils cook, finely chop the onion and mince the garlic. In a skillet, heat a tablespoon of oil over medium heat. Sauté the onion and garlic for about 3-4 minutes until fragrant and softened, filling your kitchen with a warm aroma.
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until mostly smooth, leaving some texture for a hearty bite.
Add the sautéed onion and garlic to the mashed lentils, then stir in breadcrumbs, chopped parsley, cumin, paprika, lemon juice, and a pinch of salt. Mix everything thoroughly until well combined and cohesive.
Shape the mixture into small patties about 1.5 cm thick and 8 cm wide. If the mixture feels loose, sprinkle in a little more breadcrumbs to help hold their shape.
Heat two tablespoons of oil in a skillet over medium heat until shimmering and hot. Carefully place the cutlets into the pan, ensuring they have enough space to cook evenly.
Cook each side for about 4-5 minutes until golden brown and crispy, flipping gently with a spatula. The exterior should be nicely browned and crunchy, while the inside remains tender and flavorful.
Remove the cutlets from the skillet and drain on a plate lined with paper towels. Rest for a minute or two to let the crust set and enhance crispiness.
Squeeze fresh lemon juice over the hot cutlets for an extra zing, or serve with your favorite dip or salad. Enjoy these crispy, earthy bites while still warm for the best experience.
