Rinse the red lentils thoroughly until the water runs clear, then drain well. Cook in boiling water for about 15 minutes until tender but not mushy, then drain any excess water and transfer to a mixing bowl.
While the lentils cook, finely chop the onion and mince the garlic. Sauté them in a teaspoon of oil in the skillet over medium heat until translucent and fragrant, about 3-4 minutes, then set aside to cool slightly.
Add the sautéed onion and garlic to the cooked lentils. Use a fork or potato masher to roughly mash the mixture, leaving some texture for a hearty feel.
Stir in the toasted cumin, fresh chopped herbs, lemon juice, and breadcrumbs. Mix until well combined, adjusting with more breadcrumbs if the mixture feels too wet, or a splash of water or lemon juice if too dry.
Shape the mixture into 8-10 small, round patties about 1 inch thick, pressing gently to ensure they hold together.
Heat the oil in the skillet over medium heat until shimmering. Carefully place the patties into the pan, leaving space between them.
Cook each side for about 4-5 minutes until golden brown and crispy around the edges, flipping gently with a spatula or tongs. You’ll hear a satisfying sizzle as they cook.
Once both sides are browned and crisp, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes to settle and firm up.
Serve the lentil patties warm, garnished with additional herbs or a squeeze of lemon if desired. They’re perfect on their own or with a side of yogurt or salad.
