Rinse the lentils thoroughly under cold water until the water runs clear, then drain well.
Place the rinsed lentils in a large pot with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20-25 minutes until tender but not mushy. Drain any excess water and let the lentils cool slightly.
While the lentils cook, finely chop the onion and mince the garlic. In a frying pan, heat 1 tablespoon of oil over medium heat. Sauté the onion and garlic until translucent and fragrant, about 3-4 minutes, and then set aside to cool.
In a mixing bowl, mash the cooked lentils with a fork or potato masher until mostly smooth but with some texture remaining.
Add the sautéed onions and garlic to the mashed lentils. Stir in chopped herbs, toasted cumin and coriander, lemon juice, and breadcrumbs. Mix until well combined; the mixture should hold together when pressed. If too loose, add a little more breadcrumbs.
Shape the mixture into 8-10 small, flat patties about 1.5 cm thick. Place them on a plate, then refrigerate for 10-15 minutes to help them hold their shape.
Heat 2 tablespoons of oil in a frying pan over medium heat until shimmering. Carefully add the patties, working in batches if needed, and fry for 3-4 minutes on each side until golden brown and crispy.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Let them rest for 2-3 minutes to set the texture.
Serve the lentil cutlets hot with lemon wedges and a side of greens for a complete, satisfying meal.
