Delicious veggie nuggets packed with red lentils. These bite sized nuggets make brilliant finger food for kids and toddlers!
Does anyone else have chicken nugget obsessed kids? My children love chicken nuggets and would pretty much eat them every day of the week given a chance. So in an attempt to get them eating a healthier and more vegetable-packed alternative, I’ve been working on my own recipe for these Lentil & Veggie Nuggets.
Lots of veggie nugget recipes out there are made with mashed potato but I decided to use red lentils instead as the base as they provide a lot more nutrition. Red lentils are an excellent source of dietary fibre and are also a really good source of iron, protein and some B Vitamins.
To the lentils and vegetables, I also added some breadcrumbs to help bind everything together (bread can be gluten free if you like) and also some grated cheddar cheese for extra flavour.
The mixture makes about 15 largish nuggets (or more if you make them smaller). If you don’t want to cook them all at once you can freeze them on a plate or tray in a single layer and then transfer to a sealed freezer bag. Then cook them from frozen, adding an extra 5 minutes or so to the cooking time.
I now always have a batch of these nuggets in the freezer on hand for busy days. They make a great lunch served with some chopped carrot, cucumber and peppers on the side. Or for dinner they taste delicious with some homemade potato wedges and peas. Yum!
Lentil Veggie Nuggets
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
Yield: 15 1x
Category: Main Meal
Cuisine: European
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Delicious veggie nuggets packed with lentils. These bite sized nuggets make brilliant finger food for kids and toddlers!
Ingredients
- 150g (1 cup) dried red lentils
- 2 slices wholemeal bread
- 1 medium carrot, grated
- 1 small courgette, grated
- 75g (1 cup) grated cheddar cheese
- 50g (1/2 cup) frozen peas and corn
- 1 tsp dried mixed herbs
Instructions
- Soak the lentils in cold water for 3-4 hours or overnight.
- Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
- Blitz the bread in a food processor until it reaches a breadcrumb consistency. Tip the breadcrumbs into a bowl and put to one side.
- Drain the lentils well and add them to the food processor with the grated carrot and courgette. Blitz until all the lentils have broken down and the ingredients are well combined.
- Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand.
- Form the mixture into approximately 15 golf ball sized balls. Place on the baking tray and flatten with a spoon.
- Bake in the oven for 20-25 minutes, turning after 15 minutes.
- Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up).
- Serve straight away or keep in an airtight container in the fridge for 48 hours.
- The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag. Bake from frozen adding an extra 5 minutes to the cooking time.
Yummy so delicious recipe looks so nice and tasty delicious very well ingredients and instruction given, really appreciated i liked it a lot m so excited to make and taste, thanks for sharing with us.
Oh. My. God. These are delicious! Followed recipe exactly other than sub zucchini for broccoli that i pulsed in the processor. Delish delish! Thanks!
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These turned out pretty well but mine don’t have a lot of flavor …I’m wondering if I didn’t have the appropriate herbs in there bc I wasn’t sure what exactly you used. Any suggestions on how I can make it less bland? Thank you for the recipe!
Thank you – really enjoying trying a few new recipes with kids at the moment. Weidly, the fussy one ate these and the normally easy one didn’t. Oh well. They were too crumbly so I added an egg, but I didn’t have time to pre soak the lentils as instructed so that might have had something to do with it!!
I just made these for the first time and they were fantastic! I had to make a few modifications, as I was just working with what I had at home already. I didn’t have a zucchini so I used an extra carrot instead. I also used canned brown lentils, as that is what I happened to have. I drained the lentils well and poured them onto a plate with some paper towels to soak up the excess moisture. I also only had frozen rye bread, and the slices are smaller so I defrosted 4 slices instead of 2. My food processor is packed, as my family is in the middle of moving, so I used my magic bullet instead. It worked, but it was a challenge. My final adaptation was adding a lot of extra spices, after reading in some of the comments that they weren’t very flavorful. My kids are used to a lot of flavour, so I used a pinch each of garlic salt, onion powder, paprika, cumin, chili powder, oregano, basil, and black pepper. They were delicious! My 15 year old son, who is afraid of the word “vegetarian” said that he would definitely eat them again. My 4 year old son also liked them. I’ll double the recipe next time. Thanks for posting this recipe!
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When you say red lentils are they split lentils or whole. Also would green or other kinds work? Thanks
When you say red lentils are they split lentils or whole lentils. Could green lentils or other kinds work?. Thanks
Hi, have you ever used canned lentils, would those work instead of soaking? Thank you!!
You could use them, just be sure to drain them really well or the mixture will be too wet
Mine ended up very crumbly. I don’t know what’s went wrong or how to fix it, any ideas?
Sounds like they might have been too dry. Did you measure the ingredients exactly?
Lovely and super healthy too. We have these for meat free Mondays a lot now!
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This recipe was a fantastic inspiration. I am a grown woman that is a very fussy eater, so these looked like a great idea. I modified the recipe, building on your initial idea, adding brown basmati rice and a bit of falafel mix, then stick blending it. I left out the zucchini, but spiced it up with some chaat masala mix, salt and black pepper. We baked them off and made a sour cream dip with dill and other herbs and it was so good! My 6 year old also chomped them down. Next time, we’ll add in some heavy veggies, like chopped kale and mustard greens and some hot chilis, too. We’d also like to try them as patties for veggie burgers as they seem to hold together really well. Thanks again for the inspiration, or it would have been another night of me complaining and/or ordering a pizza!
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Yay! So glad you liked them! Your version sounds delicious!
Hi
I really want to make this. Please do you have any suggestions for an alternative to the bread eg flour?
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Hi Teresa, I havent tried it with anything other than bread so I couldn’t tell you for sure if it would work with flour.
You can use mashed potatoes instead of bread or all purpose flour with a pinch of salt, I have made them a lot. I am sure that they will work really well. Happy cooking ?
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So glad I came across this receipe! My 2 year old son is going through a stage where he is refusing EVERYTHING at meal times. It’s utterly frustrating and disappointing. I was a bit skeptical about these but literally willing to try anything that will get some nutrition into him and to my surprise HE LOVED THEM!!!!
They are incredibly nutritious as well. Thanks for the great receipe. 🙂
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Yay!!! That’s brilliant news Fiona! Just goes to show that it’s worth trying everything once!
Can you just substitute brown lentils for red lentils or do you have to change the soaking time? Also, can you omit the cheese (we’re vegan and I don’t want to buy fake cheese)?
Yes you can use brown lentils. You could leave out the cheese but I cant comment on what the flavour would be like without it
Did you make these without cheese? I would like to make these without cheese as well and just wondering how they turned out for you?
I haven’t tried them without cheese!
Hi, would it work to boil the lentils first if no time to soak? Or would the consistency be wrong? Thanks!
I haven’t tried parboiling myself. They might be a little mushy but it’s worth a try. Could always add more breadcrumbs to balance out the extra moisture
These were very good. I only used 1/4 c of cheese. I added nutritional yeast for more cheese flavor. Next time I will add the corn and peas to the processor.
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I loved them, but the kid spit it out:( hope he’ll change his mind eventually
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Love this idea, we are making these tomorrow. Thanks for sharing!
I made these a few days ago using chopped up steamed broccoli and cauliflower instead of peas and corn. I was looking for a veggie dish for my 2 year old granddaughters as well as my husband, who also thinks eating veggies is a chore. These came together nicely. I was afraid they would not hold together well but they were just fine; cooling to firmness was not even needed. We did not really care too much for the taste of the red lentils. The nuggets had a vaguely ‘grassy’ taste. I do not know if it is because of the age of my lentils or because they aren’t really cooked. The taste sort of grew on me after eating a few of them and a drizzle of blue cheese or ranch dressing enhanced the flavor. I also thought they were OK the next day cold.
I will probably make this again and experiment with different lentils, perhaps cooking them a little.
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What temperature should one bake these? Your response is much appreciated.
Hello – can you say exactly which herbs are in your herb packet? New cook here and need more specific guidance. Thanks!
Its a mix of dried herbs. Dried oregano works well too
Wow tried these today and they were great. Very little flavour, but that’s good when it comes to kids (who will be trying them later tonight). Texture was surprising considering they were oven baked- crisped up really nicely on the outside and moist on the inside. I had them with tomato sauce, but partner preferred a sriracha mayo. If I hadn’t have cooked them I never would have known what was in them – no taste or texture of lentils or veges. I was worried at first that my mixture seemed grainy (thought maybe I hadn’t soaked my lentils properly) but all worked out fine once cooked. Thanks for the recipe. Fingers crossed they are a hit with the kids
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These look yummy! I’m going to try them today. I want my son to eat more egg, and I thought I could add one to this recipe. What do you think, would that turn out ok? Would I need to add more bulk like lentils and/or breadcrumbs to prevent them being sloppy? Thanks so much!
Hi Lisa, yes you might have to add more lentils and breadcrumbs!
At what temperature should I bake them
These look awesome! I would like to make these
Tonight…do you think if I soak the lentils
For 7-8 hours would that be ok? It’s morning here and would love to make these for dinner.
Thanks so much 🙂
That should be fine!
Hello – if using store bought bread crumbs, how much is needed?
can i replace the corgette with something else?
The only substitution I made for this recipe was to omit the corn and peas and replace them with grated cauliflower, adding it to the food processor with the other veggies. I really enjoyed them, my kids weren’t fond of them this time, but (shockingly!) my husband LOVED them…so it looks like the kiddos will have many, many opportunities to try them in the future! Thanks for this tasty and simple recipe!
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Lol! So glad your husband enjoyed them at least!!!
Me too! I made a double batch the day after my last comment and froze half. Love these and I will be making them lots; the kids will come around eventually! 😉
Hm, you are on a site for fussy eaters – is your husband the fussy eater? I mean, since you prioritise him in this respect.
Hi,
These turned out to be really good….
First time I baked something and it was edible ????
A small question though, if I want to cook the lentils how can I avoid the mixture from turning mushy??
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Hi Rajesh, using cooked lentils will definitely make the mixture more mushy. Maybe start with using less and you might need more breadcrumbs to soak up the moisture. Let me know if it works for you!
Can you cook these and then freeze? If so, how would you reheat, in microwave?
I explain how to freeze and cook these in the recipe above.
Thank you so they can only be frozen before being cooked rather than after?
My little half vegan loved these!!! Highly recommend, the flavor is amazing and so easy to make. Thank you! Our little 16 month old is allergic to dairy, nuts, eggs & tree nuts. We just used dairy free cheese. Question what happens if you over blend? I definitely over blended they still came out OK just a little bit more like bricks and I’m wondering if that’s why?
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Hi Ashley, if they still came out ok then thats fine. Sometimes if you over-blend things in the food processor they become too mushy and won’t hold their shape but if they still worked then thats fine!
Sorry, but these did not go over well. One word from my 2 year old – yuck 🙁
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Oh well, you can’t please everyone.
These are awesome!!! I can’t tell you how excited I am to have found a veggie nugget recipe my whole family loved (I have tried several others with less than stellar reviews)…I made them for dinner tonight and my husband and kids adored them and said I am making these at least once a week 🙂 I am delighted to do so, especially knowing I can make them ahead and freeze. Thanks so much for sharing these!!!!!
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Wow thank you so much for your comments. Really chuffed you enjoyed these!
Can I use Green lentils? and you don’t cook the lentils first you just soak them right?
Im not sure if green lentils will work the same. Let me know if you try it though.
I just tried it with green lentils. Turned out well. My son ate them! Will try with red next time.
Could I leave out the cheese for my lactose intolerant baby or does it help bind the nuggets. Thanks
You could definitely leave it out!
Could I leave out the cheese for my lactose intolerant baby or does this help bind the nuggets? Thanks
I made these today and my family LOVED them! We’re big on flavour so I added green onion and 3 cloves of garlic. My 3 and 4 year old devoured them, and my husband was still sneaking them off the tray hours after dinner! Thank you so much, this recipe is a keeper!
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Oh wow! Sounds like you guys absolutely loved them! So pleased to hear that!
I forgot to turn them…oops! And I don’t have a food processor so I had to use my blender. It took forever to blend! Used broccoli since I’ve never even heard of courgette. Haha! Oh yes and I cooked the lentils so after blending, the lentils turned to mush. After all of my mistakes, baby girl still loves them! Thanks for this vegan option. It’s perfect!
courgette is also called zucchini or marrows (google for a picture)
Lentils are also a great source of folate; so this seems like a great recipe for pregnant women who might not want to cook all the time (or need an easy midnight snack) when prepared and frozen ahead of time. Just a question about the “turning,” though. Do you mean to turn the tray in case our oven cooks unevenly? Or do you mean to turn over (flip) each nugget? Thanks for the recipe. Sounds delicious, and I’ll have to try it as soon as I get some zucchini
I know this is an older post but hope someone can help. Hoping to make this for my kiddos but one is lactose intolerant. Can I just miss out the cheese or would I have to substitute it with something else?
????
Hi, you can skip the cheese is you like!
I tried them out today (I flavored them with Mrs. Dash seasoning) and made 28 smallish nuggets. I froze half of them and baked the rest.
They were really very delicious. The kids liked them so I’m looking forward to making them again, but I think they came out a bit dry.
I looked again and it would appear that your lentils were cut up in to much finer pieces than mine. I’ll run them in the food processor longer next time, and hopefully that will make the texture less… crunchy lol!
Thanks so much for the recipe!
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Hi Ana, so glad you enjoyed the recipe. Yes my food processor is quite strong so it really pulverises the lentils!!
Would love to try these but not a fan of courgettes? Anything else you think would work or jus some extra carrot?
Thanks!
Extra carrots would be fine!
I know fresh breadcrumbs are best, but can you sub panko or other breadcrumbs? If so, how much does the 2 slices make?
My little boy loved these! So healthy! Thank you!
That’s great to hear. So glad you liked them!
Did you put salt in them?
I didn’t but you can if you like!
My 3.5 year old is really fussy about vegetables. I tried a creamy lentil curry but she wouldn’t go for it. These were a complete hit! Thank you Ciara! Very easy but Preparation time is much longer than 10mins though (excl soaking the lentils) but I will definitely do a big batch and freeze.
Hi Avril, I’m really pleased she enjoyed them. They are perfect for making in batch and then freezing!
Hi
I was planning on making these but I have split red lentils that say on the instructions no need to soak. Should I or not?
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If they say no need to soak then don’t bother. Sounds like they have already been soaked!
This is a great dish for my son and I want to try it. But I don’t have oven, can I fry it? Thanks
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Hi Trika, yes you can!
Thanks Ciara!
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What is the brand of pan liner used in the video? It’s black. I’ve never seen that in stores.
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Hello! It’s a silicone liner that I got on amazon!
Soaking the lentils overnight, do we leave them out or put them in the fridge. I noticed cold water…..let me know please
Either is fine!
Just wondering if you use actual bread or dried out bread??
I use fresh bread that’s then blitzed into breadcrumbs. It can be a little dry though.
Do we not cook the lentils first? I see where it says to soak them, and subsequently drain them, but I don’t see any instructions saying that they need to be cooked. Won’t they be hard?
Sorry if this seems like a stupid question, I’m new to working with lentils.
Thanks!
The lentils are soaked and then blitzed up in the food processor. So they cook very quickly when they are baked in the oven!
Thank you so much for the quick response! I’ll be putting these on the menu this week. 🙂
I have green lentils in my pantry, can I use those?
Yes so long as they are cooked or you cook them first!
Thanks! What are the herbs?
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They are just standard dried mixed herbs, a packet mix. But you can use oregano or italian herbs too.
Really tasty, easy to make, moreish little nuggets. Perfect if you’re looking for a break from using onion, garlic or tomatoe for flavouring. My son has taken one of of left overs to school in his lunch box today. Went down well with all the family. Great for snack food or in a main meal. Thank you.
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That’s brilliant to hear!
These look so good! I LOVE lentils and I am always looking for protein packed veggies meals for my kiddos, thank you for the inspiration!
Help! Mine won’t stick into a ball! What did I do wrong?
Add some more breadcrumbs