Rinse the red lentils thoroughly under cold water, then combine them with water in a large pot and bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes until the lentils are soft and breaking down into a mush. Drain any excess water and set aside.
While the lentils are cooking, finely chop the onion and crush the garlic cloves. Heat one tablespoon of oil in a frying pan over medium heat, then sauté the onion until translucent and fragrant, about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic.
Transfer the cooked lentils to a mixing bowl while still warm. Add the sautéed onion and garlic, then stir in the breadcrumbs, cumin, coriander, salt, and chopped herbs. Mix everything thoroughly until well combined and the mixture holds together when shaped.
With damp hands, shape the mixture into 4-6 flat, round patties about 1.5 cm thick. Place each shaped cutlet on a plate or tray, ready for frying.
Heat the remaining oil in a frying pan over medium heat until shimmering. Carefully place the cutlets in the hot oil, frying for about 3-4 minutes per side until they are deep golden and crispy on the outside. You should hear a gentle sizzle as they fry.
Once crispy and golden, transfer the cutlets to a paper towel-lined plate to drain excess oil. Rest for a minute before serving to keep them crispy.
Serve your lentil cutlets hot, garnished with extra herbs if desired, alongside a fresh salad or your favorite dipping sauce. Enjoy the rustic, tender interior with a satisfyingly crunchy crust!
