These protein and fiber rich baked lentil nuggets are an easy and healthier alternative to chicken nuggets. Kids and parents will both love them. Dip them in tzatziki sauce, Greek yogurt or a tahini sauce for a delicious vegetarian option.
What makes baked lentil nuggets so good?
Lentil nuggets are tasty, nutrient packed, and so cheap to make! The base of the nuggets is a can of lentils which are an easy source of plant-based protein, fiber, and iron. The recipe also calls for finely diced red bell pepper which is rich in Vitamin C, a nutrient that helps us absorb iron from plants. Adding a couple tablespoons of hemp hearts is option but is an easy way to incorporate some healthy omeag-3 fatty acids and more plant-based protein.
Using seasoned breadcrumbs is an easy shortcut to add flavour to the nuggets and helps them hold together. An egg is also used for binding. If you wanted to make the lentil nuggets vegan, you could substitute a flax or chia eggs by mixing 1 tbsp of either seed with two tablespoons of water and letting it sit for 4-5 minutes to thicken and then add to the recipe.
What to serve with lentil nuggets?
If you are serving these to kids, you could serve them with a side of baked French fries. Kids love potatoes and I often air-fry them in some avocado oil, salt and pepper for an easy and healthier French fry option. Sweet potato fries are a good option as well.
Nuggets love to be dipped. Kids love ketchup and will sometimes eat anything if there is ketchup served with it but personally, I don’t think the flavors go together. A tzatziki dip or other yogurt based dip would go well, tahini, or even sour cream.
If you had leftover lentil nuggets or made them in advance, you could use them as a falafel substitute on a pita with hummus, lettuce, tomatoes, cucumbers and tahini.
Variations and Substitutions:
Size of the lentil nuggets: If you wanted to make these a heartier main, you could shape them into larger patties (1/3-1/2 cup size portion) and serve them as a veggie type burger on a bun with all the fix ins.
Adding grated cheese – adding grated cheddar or other melting cheese would also make these heartier and add extra flavour.
Vegetables – the recipe calls for half cup of finely chopped red bell pepper. You could substitute peas, chopped spinach or kale, grated carrot or zucchini. If you use zucchini or frozen greens, be sure to let the water drain or the nuggets will be wet and mushy.
Looking for more recipes with plant-based protein?
Try this Greek Chickpea Salad for an easy and healthy lunch or side dish.
Vegan Mediterranean Orzo Salad is a delicious and easy salad recipe with chickpeas
On a cold day, nothing beats a comforting bowl of soup. Try this Spinach and Lentil Soup or this Roasted Vegetable Soup is a fall favorite that uses butternut squash, carrots and lentils for a hearty bowl.
Baked Lentil Nuggets
Ingredients
- 1 can lentils, drained and rinsed
- 1 egg
- 1/4 cup seasoned breadcrumbs
- 1/2 cup finely diced red pepper
- 2 tbsp hemp hearts (optional)
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper or a silicone non-stick sheet.
- In a food processor, lightly pulse the lentils until they are coarsely chopped but not pureed. Alternatively, you can use a fork or potato masher to break them down a bit.
- Add the pulsed lentils and remaining ingredients into a bowl and mix until combined.
- Using a cooking scoop, scoop about 1 tablespoonfuls of the mixture onto a parchment lined baking tray.
- Baked in a preheated over for 12-15 minutes or until they are lightly browned on the bottom.
- Allow to cool a few minutes and enjoy with ketchup, tzatziki or your favorite dipping sauce.
One Response
I made these lentil nuggets last night as i wanted a meat alternative that would fill us up. I served them with baked potato slices and a salad. I made them more the size of burgers but no bun and i also added some grated cheddar cheese as suggested. We did not use any dips, as they are tasty on their own. They were filling and the leftovers were good for lunch today. Easy to make and a nice protein alternative to meat. i will make these again. Cheap, easy and fast to make, filling and tasty!