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Our recipe for vegan lentil balls made from red lentils is very easy to prepare and guaranteed to be a success. The use of fresh herbs and spices makes the red lentil balls very aromatic and is wonderfully complemented by a fresh yoghurt dip. You can easily get the ingredients in any supermarket.
We love lentils! And we can’t get enough of these quick red lentil balls from the oven in particular. Crispy on the outside, soft on the inside and wonderfully aromatic thanks to oriental spices and fresh herbs. Served with a fresh dip made from yoghurt, lemon and garlic. Simply delicious. A vegan dish that has everything you need. The lentil ball recipe is quick and easy to prepare and is just as good as a snack as it is as a starter, main course or finger food for the next party buffet. And if you make a few more, you can take them to the office the next day as meal prep. The same goes for our healthy lentil salad with feta.
Tips & tricks for the perfect lentil balls
To make sure your red lentil balls are perfect, we have some tips and tricks for you:
- Lentil variety: Red lentils are ideal for the lentil balls because they only need a few minutes to cook and are then easy to work into a dough. They are also healthy and nutritious. We therefore often use them in recipes such as our red lentil bowl with coconut milk and turkey breast.
- binder: We use breadcrumbs as a binding agent so that the lentil balls hold together well. You can also use an old roll or hard bread (keyword: using up leftovers). As a gluten-free alternative, you can use chickpea flour.
- Spices and herbs: We season our lentil balls with oriental spices such as cumin, paprika powder, parsley and coriander. If you prefer a Mediterranean style, you can also use lemon peel, thyme and rosemary. For an Indian version, garam masala goes very well with the mild, slightly sweet taste of the red lentils.
- Preparation of the balls : The balls are easier to form with slightly moistened hands, as they don’t stick to your hands as much. The balls should also all be roughly the same size so that they are evenly cooked after baking. Our balls each weigh around 30 grams. This can be easily cut off from the dough using a tablespoon.
- Bake: Instead of in the oven, the vegan lentil balls can also be prepared in an air fryer or in a pan with oil.
- Serve: A yoghurt dip goes very well with the lentil balls. Alternatively, you can also serve them with tzatziki or hummus. They are also very suitable as finger food. As are our simple lentil pancakes made from two ingredients.
Three steps to the best red lentil balls
The preparation of the vegan red lentil balls is very simple and is guaranteed to be successful even for less experienced cooks:
- Cook the lentils for a few minutes until they are al dente. At the same time, fry the onions and garlic and mix with tomato paste and spices.
- Place cooled lentils, onion mixture, fresh herbs and breadcrumbs in a bowl and mix well.
- Form 24 lentil balls from the mixture, place them on a baking tray and bake for about 20 minutes. At the same time, mix the dip. Divide into four portions and enjoy.
Simple recipe for vegan red lentil balls from the oven. Very aromatic with fresh herbs and spices and complemented by a fresh yoghurt dip. The ingredients for the lentil balls are inexpensive and available in every supermarket.
Suitable recipe recommendations
240G
Information for 4 Portions
- Wash the dried lentils thoroughly, soak and cook according to the instructions on the packet. Then allow to cool.
200 g red lentils
- While the lentils are cooking, peel the onion and garlic and dice finely. Pour oil into a non-stick pan, fry the onion cubes until lightly brown, add the garlic and fry for another minute. Turn off the stove.
1 onion, 2 cloves of garlic, 1 tbsp high-heat oil
- Add tomato paste, paprika powder and ground cumin to the pan and mix well.
3 tbsp tomato paste, 1 tsp paprika powder, ½ tsp cumin (ground)
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Remove the tough stems from the parsley and coriander and chop the leaves finely.
- In a large bowl, combine the cooled soft red lentils, onion mixture, parsley and cilantro, breadcrumbs, salt and pepper.
10 g fresh parsley, 10 g coriander, 80 g breadcrumbs, Pepper, Salt
- Mix the mixture well with your hands and form into approx. 24 small balls, each weighing approx. 30g.
- Place the balls on the prepared baking paper and brush with oil. Bake the balls for about 20 minutes at 200 degrees Celsius until they are crispy on the outside.
- While the lentil balls are in the oven, mix the yoghurt with the lemon juice and pressed garlic.
300 g yoghurt, 2 tablespoons lemon juice, 1 small garlic clove
- Serve the lentil balls hot, lukewarm or cold with the yoghurt dip. A colorful salad goes well with it.
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