Red lentils are packed full of protein, quick and easy to cook and very cheap to buy. So when I made this recipe, I couldn’t wait to try them. The red lentil nuggets are tasty just as they are, but you can dip them in good old tomato ketchup, mayonnaise or brown sauce. I like to make a dip of thick Greek yogurt and Pataks Brinjal pickle – yummy!
What do I need to make red lentil nuggets
For 6 * 5 nugget portions, or 34 nuggets
- 250g red lentils, these are the most common but other lentils could be used
- a medium potato, no need to peel if it’s in good condition, grated
- a medium carrot, no need to peel if it’s in good condition, grated
- a celery stick, chopped small
- 2 slices of bread made into breadcrumbs
- tsp garlic powder, or a fresh clove, crushed
- 60g cheese, I use Cheddar, grated
- tsp dried thyme
- sprig fresh oregano
- sesame seeds to sprinkle – optional
- olive oil to drizzle
How do I make red lentil nuggets
- Soak the lentils for at least 4 hours, or preferably overnight, then drain them, but keep the soaking water.
- Put the lentils in a food processor with the grated vegetables
- Whizz, scraping down as necessary
- Add crumb and cheese
- Shape into 34 nuggets and place on a baking sheet
- Sprinkle over sesame seeds
- Drizzle with olive oil and bake at 180°C / 160℃ in fan forced/ 350℉ / Gas mark 4 for 25 minutes, turning over halfway through
- Or fry in a frying pan
- batches of these are great as they freeze beautifully
Although I made the bread into breadcrumbs the first time I made this, in subsequent makes, I just put the whole slice in the food processor. I also don’t bother to grate the vegetables or the cheese and just chop directly into the processor bowl in not particularly small pieces.
When making the nuggets this way, I found it’s easier to do an initial whizz in the processor, then scoop out half the mix and process half at a time.
What changes can I make
- The herbs can be changed to whatever you fancy, or omitted altogether
- The vegetables can be varied, any combination of hard vegetables, the amount can be increased quite a lot if you want to
- Change the lentils to any kind, red, green, brown.
- Flavour with soy sauce, fish sauce and sweet chilli sauce
- Or curry pastes or powders
- Chop in some sun dried tomatoes and black olives
- Add feta, Brie or mozzarella instead of cheddar
What about that soaking liquid?
The first time I made these, when I drained the lentils after their lengthy soak, the soaking water was pretty orange and had sediment, so I thought it probably had a lot of goodness in it. So rather than tip it down the sink, I decanted it into a saucepan, added a big handful of red lentils, a chopped up courgette, half a tin of tomatoes from the fridge, a nub of chopped up swede and a tsp of salt. Then simmered until the lentils were cooked through. Result – delicious soup with extra flavour and goodness!
Other recipes using red lentils
Ingredients
- 250 g red lentils
- 200 g white potatoes
- 200 g carrot
- 2 slices bread
- 60 g cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 sprig oregano
Instructions
- Soak the lentils for at least 4 hours, or preferably overnight, then drain them, but keep the soaking water.250 g red lentils
- Grate the potatoes and carrots200 g white potatoes, 200 g carrot
- Put the lentils in a food processor with the grated vegetables and herbs and whizz, scraping down as necessary1 tsp garlic powder, 1 tsp dried thyme, 1 sprig oregano
- Add crumb and cheese, mix in2 slices bread, 60 g cheese
- Shape into 34 nuggets and place on a baking sheet
- Sprinkle over sesame seeds (optional)
- Drizzle with olive oil and bake at 180°C / 160℃ in fan forced/ 350℉ / Gas mark 4 for 25 minutes, turning over halfway through2 tbsp olive oil
Equipment Needed
Notes
What changes can I make
- The herbs can be changed to whatever you fancy, or omitted altogether
- The vegetables can be varied, any combination of hard vegetables, the amount can be increased quite a lot if you want to
- Change the lentils to any kind, red, green, brown.
- Flavour with soy sauce, fish sauce and sweet chilli sauce
- Or curry pastes or powders
- Chop in some sun dried tomatoes and black olives
- Add feta, Brie or mozzarella instead of cheddar
Annie – ooh, lovely. Let me know how you get on with them!
Until now, we’ve only eaten chicken nuggets. I haven’t tried making a vegetarian version yet. However, the recipe looks very appetizing, and I think I already know what I’ll make for dinner tomorrow.
Sue – I thought of you when I was making it!
What a good recipe, and using the soaking water for soup is a great idea.