Vegan Lentil Meatballs


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.

Vegan Lentil Meatballs

by Aylin @ GlowKitchen

Keywords: fry main vegan vegetarian lentils zucchini

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!



Follow and Like me :)

Print Friendly, PDF & Email
  • Patty

    Mine came out mushy, but it was my first time ever working with lentils- I’m guessing I did it wrong. Should I add less water next time? Or cook them longer? Despite the wrong consistency, the flavor was great!

  • Orion

    Just made this, came out great! I added some cumin, coriander, turmeric and paprika to give it some extra flavor. Served with a side of Trader Joe’s mango chutney and apple sauce and some garlic chili, depending on your taste preference all are good but I liked the chutney best.

  • Ruth Jones

    Mine did not turn out like yours. mine were crumbly and wouldn’t get thick and fluffy enough for me to make balls that would stick together, especially while being cooked. I ended up adding more flour, breadcrumbs, I eventually added ground rolled oats, and 1 egg. I put everything into my food processor and baked it in the oven. i probably could have fried it again, but i know that i had to increase the carb, sugar, fat, and cholesterol levels, so I baked it instead. It’s in the oven now. Yours look awesome. It would probably help us if you could let us know the exact type/brand of bread that you used for bread crumbs. The flavor was nice, though.