• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pralines and Greens
  • Recipes
    • Appetizers and Sides
    • Breakfast
    • Lunch and Dinner
    • Desserts
    • Soups
    • Salads
    • Juices and Smoothies
    • Sauces and Dressings
    • Diet Type
      • Vegan
      • Vegetarian
      • Gluten Free
      • Dairy Free
      • Sugar Free
      • Raw
    • Seasonal
      • Spring
      • Summer
      • Fall
      • Winter
    • All Recipes
  • About
  • Contact
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Privacy Policy
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Privacy Policy
  • Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Red Lentil Veggie Nuggets

    Published: Jul 29, 2018 · Modified: Aug 22, 2021 by Lindsey · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe·Print Recipe

    Red Lentil Veggie Nuggets - 1 this recipe

    These Red Lentil Veggie Nuggets are a recipe that the whole family will love! When I was a child, I loved chicken nuggets and would pretty much eat them every day of the week given a chance. In an attempt to provide my son with a healthier and more vegetable-packed alternative, this recipe does the trick. These Red Lentil Veggie Nuggets are fun for snacks or meals or tucked into lunch boxes. You can serve them either warm or cold, with some ketchup or honey-mustard sauce on the side for dipping.

    These crispy, crunchy, irresistible Red Lentil Veggie Nuggets are jam-packed with vegetables. Cauliflower, carrots, onions and peas are all snuck into these bite-sized nuggets. First the cauliflower, carrots and onions are pulsed in a food processor or Vitamix. Then the veggie mixture is cooked down and folded into the red lentils. The resulting red lentil and veggie mixture is then scooped into bite-sized nuggets and coated with breadcrumbs.

    Red Lentil Veggie Nuggets - 2

    If you are gluten-free, this recipe works equally well with garbanzo bean flour instead of flour and gluten-free breadcrumbs. For the breadcrumbs, I prefer to make my own. It is super easy and allows you to use ingredients that you likely already have at home. Just take a slice of bread and place it in the oven at 350 degrees F or 175 C for about 30 minutes. Let the bread cool completely then break it into pieces and process in a food processor or Vitamix. I especially like to use the end pieces of a loaf of bread when making breadcrumbs.

    Red Lentil Veggie Nuggets - 3

    This recipe is adapted from Catching Seeds.

    Red Lentil Veggie Nuggets - 4


    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Red Lentil Veggie Nuggets - 1

    Red Lentil Veggie Nuggets

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    Print Recipe
    Pin Recipe
    • Total Time: 50 minutes
    • Yield: 6 servings 1x

    Ingredients

    Units Scale
    • 1 cup red lentils (rinsed well)
    • 2 cups cauliflower florets
    • 2 medium carrots (chopped into large chunks)
    • ½ red onion (chopped into large chunks)
    • 1 tablespoon coconut oil
    • 1 cup frozen peas
    • 2 cloves garlic (minced)
    • 2 tablespoons nutritional yeast
    • 1 tablespoon Italian seasoning
    • 2 tablespoons honey or maple syrup
    • ¼ teaspoon nutmeg
    • ½ cup spelt flour
    • 1 teaspoon salt (divided)

    Station 1

    • ¾ cup spelt flour
    • ¼ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder

    Station 2

    • ¾ cup non-dairy milk
    • 2 teaspoons honey mustard or 1 teaspoon Dijon mustard

    Station 3

    • 2 cups breadcrumbs
    • 1 tablespoon Italian seasoning
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon salt

    Instructions

    1. Preheat the oven to 425 degrees F or 220 C. Line a baking sheet with parchment paper and set aside.
    2. Add the lentils, water and ½ teaspoon salt into a medium-sized pot. Cover and cook until the lentils are tender, about 10 minutes. Drain off the excess water and set aside.
    3. While the lentils are cooking, add the cauliflower, carrots and onions into a food processor or Vitamix. Process until the mixture has been cut into small pieces.
    4. Heat a medium-sized nonstick pan over medium heat. Add the oil and the processed veggie mixture. Sauté until softened, about 10-12 minutes.
    5. Add in the frozen peas and cool until the peas are defrosted and all the water has been cooked out of the mixture. Add in the garlic, nutritional yeast, Italian seasoning, honey, nutmeg and ½ teaspoon salt. Stir to combine and set aside.
    6. Add the cooked lentils to the food processor or Vitamix. Process until they form a paste. Scoop this mixture into a large bowl, add the cooked veggie mixture and stir to combine. Add ½ cup of the spelt flour and stir well to combine. Set aside.
    7. Next, set up the breading stations. In three separate bowls, whisk together the ingredients for each station. Line them up on the counter.
    8. Scoop a small spoonful of the red lentil and veggie mixture and form it into a nugget shape. Coat the nugget with flour from station 1. Then, dip it in liquid at station 2. Lastly, coat the nugget with breadcrumbs from station 3, pressing the breadcrumbs gently onto the nuggets to encourage sticking. Place the nuggets onto the baking sheet and repeat with the remaining mixture.
    9. Bake the nuggets for 25 minutes, flip and bake for another 25 minutes. Let the nuggets cool for about 10 minutes prior to serving.
    • Author: Pralines and Greens
    • Cook Time: 50 minutes

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Red Lentil Veggie Nuggets - 5

    More Lunch and Dinner Recipes

    • Nicoise Salad
      Niçoise Salad with a Mustard and Dill Vinaigrette
    • Hummus
      Classic Hummus Recipe
    • Roasted Cauliflower Pasta
    • Orzo Salad with Radicchio and Fennel Olive Vinaigrette
      Orzo with Radicchio and Fennel Olive Vinaigrette

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Latest Recipes

    • Chocolate Chip Cookies with Marshmallows
      Chocolate Chip Cookies with Marshmallows
    • Black Bean Butternut Squash Chili
      Black Bean Butternut Squash Chili
    • Grapefruit Orange Lemon Juice
      Grapefruit Orange Lemon Juice
    • Gluten Free Apple Bread with a Walnut Cinnamon Swirl
    • Carrot Ginger Dressing
      Carrot Ginger Dressing
    • Fennel-Infused Pear Limeade

    Footer

    ↑ back to top

    Recipes

    • All Recipes

    Subscribe

    • Sign up for emails and updates

    Contact

    • About
    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    • Sweet and Salty Chocolate Chip Cookies
    • Cauliflower Smoothie