Crispy Red Lentil Nuggets

Daniela Eulie: "Very yummy! I read the reviews and added a decent…" Read More


  • 1 cup red lentils
  • 1/2 cup flour
  • 1 cup onion (grated)
  • 1 cup grated carrot
  • 1 cup potato (grated, and spices)
  • oil (for cooking and frying)
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    NutritionView More

    Sodium1% DV25mg
    Fat9% DV6g
    Protein29% DV15g
    Carbs18% DV53g
    Fiber72% DV18g
    Calories320Calories from Fat50
    Total Fat6g9%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate53g18%
    Dietary Fiber18g72%
    Vitamin A90%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Daniela Eulie 2 days ago
    Very yummy! I read the reviews and added a decent amount of spices (i.e, salt, pepper, garlic powder, oregano, basil, chili powder) and they turned out amazing and with a really good texture. Btw, I put them in the oven and came out nice and crispy on the outside.
    Shane Hollis 4 days ago
    not bad, I wasn't sure what seasonings to use so I just experimented with a few different things. Ill use a bit more seasoning nest batch.
    Sonia 18 days ago
    I substituted cauliflower for the potatoes. It turned out yum! Easy to make.
    Darlene Hildebrand a month ago
    After reading reviews, I made several modifications. They tasted fine. And for game day chicken nugget substitutes, they were great!
    Jessica Perry a month ago
    Recipe needs a measurement for spice cuz I didn’t put enough and it was rather bland. I only had split lentils so I soaked overnight. Did get crispy and had a good texture despite my pulsing the other veggies instead of adding them separately. I also used cauliflower instead of potato to help with carbs. Will make again with much more spices.
    J a month ago
    No no no ... i don't know if it was because in the back of my mind i was thinking these would taste like chicken mcnuggets but they didn't ... they were very bland i really had to dunk them in my tom sauce and they still were not nice - just save your lentils for something else ...
    Kathryn Pereira a month ago
    Pretty good! recipe is a little vague.
    Joe Tether 2 months ago
    Spice with curry powder, and they go great with some curry ketchup! A splash of lemon juice on top will help them go the extra mile, too. Make sure to add enough salt! I baked them and they do get surprisingly crisp. Accidentally food processed the veggies into the lentils, but they still turned out great!
    Amelie 3 months ago
    Did them in the oven till turned brown!Didn’t have any carrots so I used cauliflowers instead. Used many spices like Italian mix, paprika, cayenne etc. Ate them with some Chili sauce. Was reallyyyy good and filling! Definitely going to do this again!
    i made it in the oven. it was tasty. added some extra spices to our own taste. the only problem is that we had split lentils which were still kinda hard. Our fault but if all you have is split lentils, soak them or something first.
    Better fried to a darker brown. That crispiness makes it top notch. Seasonings aren't specified so make sure you season to your preference. Overall, a solid plant based recipe.
    Alicja Zajac 3 months ago
    Absolutely delicious. The texture was great and tasted awesome. Great dish to make for non vegetarian friends when they come to visit
    H 3 months ago
    the recipe is vague, it’s true, but depending on your proficiency with adding spices avant garde, these are a great fun treat. they do take a little longer to make than implied, and i used regular lentils instead of red.
    laura k 4 months ago
    They turned out amazing! I rolled them into breadcrumbs before I fried them.
    Skylar 4 months ago
    It took much longer than expected. I also cooked the lentils because just soaking them doesn’t make sense. I took a review recommendation and used Paprika and chili powder with some coriander as the spices that are unspecified in the recipe and baked them. You don’t need to cook the veggies as long in the skillet as it says. But these turned out great and were AMAZING. As a beginner cook and beginner vegan these were simple to make and great tasting!
    Kinsey Marie R. 5 months ago
    So, my “nuggets” looked more like a vegetable meatball and were not crispy at all. They were good but just not what I expected.
    Elle Donaldson 6 months ago
    Takes much more time than it says on the recipe. Also need to soak the lentils for longer. It was kind of vague on what to do for most of the ingredients but turned out okay at the end
    Thomas Andrew 6 months ago
    Deceivingly time consuming and vague recipe. I cooked my lentils first, not sure if recipe literally wanted you to just soak them? Seemed strange. Used rainbow carrots. Also used cumin, chili powder, salt, pepper, paprika, and about 3 minced garlic cloves to season mixture. Also, added egg whites as a binding agent, since I’m not vegan. I baked them with parchment paper on pans, which left them nice a crispy after flipping. Phew, I need a nap. Overall, they’re taste great but I feel like I can take at least 50% credit for my contributions! ;) The recipe was a good jumping off point.
    Wye 6 months ago
    I baked these and had with aome home made chips. Spices in the recipe aren't specify so I eyeballed cumin, ground coriander and paprika. Amazing! Will share with my friend so she can do a healthy variation of chicken nuggets for fussy kids.
    sara ali 6 months ago
    Loved it!! first time cooking and turned out great
    Warren Brown 7 months ago
    Very happy with how this turned out, but needed to make some serious mods to the recipe as written: First - the “dough” needs liquid - I added about 1/3 of a cup of veggie stock - which worked great Second - I rolled the patties in Panko crumbs - created a great crispy/crunchy texture - highly recommend Third - the image shows a sauce with the nuggets but the recipe doesn’t suggest anything - I did a modified spicy BBQ sauce - highly recommend, especially if you are baking and not frying
    Farrah Allen 7 months ago
    Pretty tasty. Used normal lentils in lieu of red lentils and fried them. there are things I need to tweak next time, but there will be a next time ☺️
    Michael Benavides 7 months ago
    Cooking time way too long. Also no fat content is nice but long cook time and no fat yielded dehydrated brick not “crispy” as the recipe claims. Perhaps lower cooking time, 20 mins or less, and tiny bit of fat content 1-2 tsp (extra virgin olive oil).