Baked Lentil Veggie Nuggets
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
6 Servings (Makes 24 nuggets)
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Calories
179 kcal
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Course
Side Dish, Main Course
Baked Lentil Veggie Nuggets
Description
Baked Lentil Veggie Nuggets are made by soaking split red lentils then processing them with grated vegetables and seasonings. The lentils provide a soft, protein-rich base that binds well once combined with grated zucchini, carrot, peas, corn, and finely processed whole grain bread crumbs. The nuggets are formed by shaping the mixture into small balls and flattening them slightly before baking on parchment paper at 425°F. Flipping halfway through ensures even browning on both sides.
The spices of garlic powder, paprika, oregano, and salt offer a mildly savory flavor profile that complements the natural sweetness of the peas and corn. These nuggets develop a golden crust while remaining tender inside, making them suitable for dipping or eating on their own. They can be served as a vegetarian snack or as a side dish within a meal.
Using split red lentils specifically is important for texture and binding; regular lentils should not be substituted. The mixture needs to be finely processed before adding frozen vegetables to ensure cohesion. Leftover nuggets can be refrigerated for up to three days and reheated in the oven or toaster oven for best texture.
Ingredients
- 1 cup red lentils soaked in boiling hot water for 30 minutes, split
- 1 zucchini grated, medium
- 1 carrot grated, large
- 2 lices whole grain bread untoasted, gluten free if needed, sliced
- ¼ cup peas frozen
- ¼ cup corn frozen
- ½ teaspoon salt sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon oregano dried
Instructions
- Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.
- Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.
- Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.
- Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.
- Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, homemade mayo, or tahini.
Notes
- Use split red lentils rather than regular lentils to achieve the best texture and binding.
- Process the lentil and vegetable mixture very finely before mixing in frozen peas and corn for consistent nuggets.
- If any nuggets break when pressing them on the baking tray, reshape them before baking to maintain their form.
- Store leftovers refrigerated for up to 3 days and reheat in the oven or toaster oven for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings (Makes 24 nuggets)
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 4Nuggets | |
| Calories | 179cal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Sodium | 299mg | 12% |
| Potassium | 538mg | 11% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 41mg | 4% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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