Did you know that your version of Internet Explorer is out of date?
To get the best possible experience using our website we recommend downloading one of the browsers below.

Internet Explorer 10, Firefox, Chrome, or Safari.

Make This: Vegan Lentil Meatballs

Like us on Facebook:
The current article you are reading does not reflect the views of the current editors and contributors of the new Ecorazzi

By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.

Lentils are extraordinary versatile and are great to use when you are trying to mock the density of meats with a vegan alternative. Their flavor is subtle enough to complement with spices and other ingredients. For this recipe, I use lentils as the foundation for a vegan meatball. It’s on the softer side, but can always be firmed up with extra flour – I like mine soft though, so I keep the recipe as is. Enjoy!

Lentils: are an excellent source of soluble and insoluble fiber, effectively helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.

Ingredients (About 20-30 balls)

  • 1 cup red or yellow lentils
  • 2 cups water
  • 1/2 tablespoon olive oil
  • 1 small red onion
  • 1 medium zucchini
  • 1 medium carrot
  • 1 garlic clove
  • Handful of fresh parsley
  • Salt and pepper to taste
  • 1/2 cup bread crumbs
  • 1 tablespoon chickpea flour
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil for frying


Bring 1 cup of lentils to a boil in 2 cups of water. Cook for about 8 minutes, or until the water is absorbed. While the lentils are cooking, grate the carrot and finely chop the zucchini, red onion, garlic, ad parsley. Bring a medium saucepan up to medium-high heat, add olive oil, carrot, zucchini, red onion, and garlic. Season with salt and pepper and cook until the onion is translucent – about 8 minutes. Set aside.

When the lentil are finished cooking, place them in a large bowl and they should be relatively soft and fall apart easily when mashed. This is why we use red or yellow lentils – they are far more delicate. To the bowl, add the cooked vegetable mixture, parsley, soy sauce, chickpea flour, and bread crumbs. Mix until evenly combined and add more chickpea flour or breadcrumbs as needed so that the consistency is such that you can roll the mixture into balls.

Form meatballs and begin to fry in pan with a thin layer of olive oil over high heat. Fry the meatballs on each side for 2-3 minutes or until browned.

Serve and enjoy!

Bon Appetit!

Like us on Facebook:
  • GeeEmm

    Looks and sounds great.

  • Barry Combess

    Man, meatballs and lentils! Happy

  • 7iThor

    These are excellent! Thanks for the sharing this recipe! FYI – I used brown lentils because that was all I had available and they turned out well. It took a little bit more effort to mash them up and they were firmer in the final recipe than maybe red or yellow lentils but the flavor was great. I will definitely be making these again!

Why we SHOULDN’T genetically ‘disenhance’ animals

Creating bandaid “solutions” to ethical problems we’ve created doesn’t address the issue at hand

What you can do if live exports disturb you

The outcry should go further than importation and should be directed at the fact that the animals in question were on their way to slaughter in the first place.

Wicked Good Opportunity

Bloomberg reports that the introduction of “vegan ranges” is at least partially responsible for improving Tesco’s finances.