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Hi there!

Thanks for stopping by! I'm Carol Aguirre MS, RD/LDN, a Registered and Licensed Dietitian/Nutritionist. We at Nutrition Connections (NC) teach the simplicity behind the science of nutrition & art of healthy living so you can live a nutritionally balanced life! Our mission is to inspire you to live your healthiest, happiest life. We believe health involves all aspects of physical, mental and social health and our goal is to inspire and educate you to make practical changes to live your best life. We look forward to getting to know you better...

Meatless Tuesday: Red Lentil Patties

Meatless Tuesday: Red Lentil Patties

Red Lentil Patties:

 I am totally obsessed with red lentils! I like all sorts of lentils, the red ones are to me the sweetest and the nuttiest, in my opinion. In terms of cooking, they are usually done in about 20-25 minutes (while green lentils usually need 45 minutes).


Forgive my poor picture here… but the dish was absolutely delicious! A new favorite: these red lentil patties! Very simple to make + they are extremely healthy! Nutty and earthy in flavor, lentils have a high nutritional value that anyone can benefit from by incorporating this healthy legume into their diet. It makes them a wonderful source of protein for vegans. They are also a good source of dietary fiber, which play an important role in lowering cholesterol, preventing heart disease, and are loaded with essential nutrients (including folic acid, vitamin B6, phosphorus, iron and zinc, among others).

Entirely vegan and gluten free (**use gluten free bread crumbs), these patties are prepared with carrots, that are rich in beta-carotene, but also fiber, vitamin K, potassium, and antioxidants.  The easiest way to enjoy them is to serve them straight from the oven.

I hope you’ll try this healthy, tasty, and nourishing recipe!

Prep time: 15 Minutes

Cook time: 35 minutes

Total Time: 50 minutes

Serves: 4

By: Carol Aguirre MS, RD/LDN


  • 1 1/2 cups red lentils

  • 2 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped

  • 3 medium carrots, finely chopped

  • 1/2 cup button mushrooms, chopped

  • 4 garlic cloves, minced

  • 2 teaspoons ground cumin

  • 1/4 teaspoon cayenne pepper

  • 3/4 cup plain, bread crumbs*** (gluten-free if needed)

  • 2 large eggs, lightly beaten

  • 1 tablespoon kosher salt

  • 1/2 teaspoon freshly ground pepper



  1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils. Set aside.

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2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots, mushrooms, and garlic; cook until the carrots begin to soften, about 10 minutes. Stir in the cumin and cayenne and remove from the heat.

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3. Mix in the lentils, bread crumbs, the eggs, salt and pepper. Use a spoon scoop mixture into approximately sixteen 1/4-cup burgers.

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4. Line a baking sheet with foil or parchment paper. Broil until golden, about 15 minutes.


5. Serve with a warm pita or with some greens (kale), tomatoes, and avocado, top with oil/vinegar and salt & pepper. Delicious!



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