Red Lentil Nuggets

red lentil nuggets on a blue striped plate.

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packed full of protein little nuggets, adaptable and versatile

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: English

Diet: Vegetarian

Other: Freezes Well

Servings: nuggets

Calories: 53kcal

Author: Thrifty Lesley

Cost: 5p per nugget

Equipment

chopping board
small sharp knife
baking tray
food processor

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 carrots
200 g white potatoes, 200 g carrot
Put the lentils in a food processor with the grated vegetables and herbs and whizz, scraping down as necessary
1 tsp garlic powder, 1 tsp dried thyme, 1 sprig oregano
Add crumb and cheese, mix in
2 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 through
2 tbsp olive oil

Notes

Nutrition is per nugget

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.

Fry in a frying pan instead of baking in the oven. Batches of these are great as they freeze beautifully

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!

Nutrition