Begin by rinsing the red lentils in cold water until the water runs clear. Pour the lentils into a pot with water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 20 minutes until tender but not mushy. Drain any excess water and let the lentils cool slightly.
While the lentils are cooling, finely dice the onion and grate the carrot. Add them to a large mixing bowl.
Once the lentils are warm but manageable, mash them with a fork or potato masher, leaving some texture for a hearty bite. Add the mashed lentils to the bowl with the vegetables.
Stir in the chopped herbs, ground cumin, smoked paprika, and a pinch of salt. Mix well to evenly distribute the spices and herbs throughout the mixture.
Add the breadcrumbs and lemon juice to the bowl. Stir until the mixture becomes cohesive and holds together when pressed. If it feels too wet, sprinkle in a little more breadcrumbs.
Shape the mixture into 4-6 patties, about 1.5 cm thick, and place them on a plate. Chill the patties in the fridge for about 10 minutes to help them firm up.
Heat the olive oil in a skillet over medium heat until it shimmers and begins to gently crackle. Carefully place the patties in the hot oil, cooking for about 3–4 minutes per side until golden brown and crispy.
Flip the patties gently with a spatula and cook the other side until equally crispy and fragrant, with the aroma of toasted spices filling the air.
Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Rest for a couple of minutes to allow the flavors to settle.
Serve the lentil patties hot, garnished with a squeeze of fresh lemon or a dollop of yogurt if desired. Enjoy their crispy exterior and tender, flavorful interior with your favorite toppings or dips.
