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
No, I did everything raw.
The frying or baking cooks everything through. I haven’t tried steaming things first, but I would imagine that the veg may well taste over cooked if steamed first
Did you boil the lentils or steam the veggies first? Or is everything put in raw? I’m making these for a baby so I’m wondering if i should steam first?
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.