Whole Food Lentil & Quinoa Breakfast Patties

Whole Food Lentil & Quinoa Breakfast Patties


  • Try to buy everything organic. Here’s why.
  • 2 1/2 cup lentils, soaked and cooked—start with 1 cup dry lentils (here are some tips)
  • 1 cup quinoa, soaked and cooked—start with 1/2 cup dry quinoa (here are some tips)
  • 1/2 red onion, chopped (here’s a tip)
  • 1/3 cup carrot, chopped
  • 2 tbsp ground golden flax
  • 1 1/2 tsp fine ground sea salt
  • 1 tsp paprika
  • 3 cloves garlic, minced
  • 1 tsp fennel seed, roughly chopped
  • 1 1/2 tsp sucanat
  • 1 tbsp fresh sage, chopped fine
  • 1 tbsp fresh marjoram, chopped fine
  • 1/4 tsp red pepper flakes (feel free to add more to taste if you like more heat)
  • 1 tsp fresh ground black pepper
  • 3 tsp virgin, cold-pressed coconut oil


  1. Cook your lentils and quinoa and set aside. You can also prepare them both a day or two before and just keep in the fridge in an airtight glass container until you are ready.
  2. Place 2 tsp coconut oil in pan and heat to medium-high heat. Add chopped onion and carrots and brown for about 10-15 minutes.
  3. While your veg is cookin’, prepare all of your spices, and herbs.
  4. Just set aside when chopped.
  5. Mix salt, paprika, garlic, fennel, sucanat, sage, marjoram, red pepper and black pepper in a small bowl. Take a sniff, yum!
  6. Once your carrots and onion are browned place them, your flax and your spices in the food processor.
  7. Add your cooked quinoa and cooked lentils.
  8. Pulse in the food processor just enough to break up the lentils, quinoa and veggies so they start to stick together—about 20 times max. Don’t over-process. You want to maintain the different colors and textures, so make sure it looks like the pic below.
  9. Form into patties and place in a pan over medium heat and brown on each side.
  10. You can also just brown the mixture as crumbles (right) and use to replace sausage in many recipes.
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