Servings: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup red lentils, rinsed
- 2 cups water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated
- 1/2 cup bread crumbs (use gluten-free if needed)
- 1/4 cup fresh parsley, chopped
- 1 tbsp ground flaxseed (optional for extra binding)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Cook the Lentils: In a pot, add red lentils and water. Bring to a boil, then reduce to a simmer and cook until lentils are soft and water is absorbed (about 15 minutes). Drain any excess water and set aside to cool.
- Prepare the Mixture: In a large bowl, combine the cooked lentils, chopped onion, minced garlic, grated carrot, breadcrumbs, parsley, and ground flaxseed. Add the cumin, coriander, smoked paprika, salt, and pepper.
- Form the Kebabs: Mix everything together until well combined. Using your hands, shape the mixture into small kebab patties or logs, pressing firmly to help them hold their shape.
- Cook the Kebabs: Heat a skillet with a little olive oil over medium heat. Fry the kebabs for 3-4 minutes on each side, or until they are golden and crispy on the outside.
- Serve: Serve warm with your favorite dipping sauce, or add them to a salad or wrap for a full meal.
These Vegan Red Lentil Kebabs are a versatile, satisfying option for anyone looking to add plant-based protein to their diet. They’re perfect for meal prep too – you can make a big batch and freeze them for later! Enjoy the flavors and health benefits of this wholesome, protein-rich dish.
