Nutritional powerhouses perfect for the whole family (including your baby!)
We’re all about finger foods in our house. If you can eat it without utensils, it’s usually a winner around here. And these vegan lentil nuggets are no exception!
I love using lentils because they’re so quick and easy. I usually use canned lentils (you just have to rinse them!), but it’s also really easy to cook dry lentils (you don’t have to pre-soak like beans). They are so versatile, and add texture, nutrition and flavour to almost any dish. In fact, I’ve added them to many of my muffin and granola bar recipes (they add moisture too!) and throw them into omelettes, curries, soups and casseroles often.
I didn’t stop at lentils for this recipe though–I added chia seeds and rolled oats too, making them really filling, and nutrient-dense. All of the ingredients are vegan-friendly, and they are also school-safe. They freeze well and will last in the fridge for three to four days. Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining and nutritious (not to mention delicious). In fact, the littlest member of our family ate most of today’s batch before the rest of us could get to them.
These lentil nuggets aren’t just vegan and school safe! Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining, healthy and nutritious (not to mention delicious).
I would suggest using a good quality food processor or blender to get a smooth consistency prior to pan-frying them (they will stick together better that way!). I used a hand blender and it worked out well.
I hope you enjoy them as much as we did!
Quick, Easy Vegan Lentil Nuggets
These lentil nuggets are vegan and school safe! Packed full of protein, fibre, vitamins, and minerals, they are filling, energy-sustaining, healthy and nutritious (not to mention delicious).
Ingredients
- 1 - 19 oz can of lentils, rinsed under cool water and drained
- 1/4 cup chia seeds
- 1/4 cup rolled oats
- 2 tbsp lemon juice
- 2 tbsp fresh basil, chopped finely
- 1 tbsp olive oil
- 2 tsp cumin
- 1 tsp fresh garlic, minced
- salt and pepper to taste (but no salt if you're giving to baby)
Instructions
- Place all ingredients (except for one tablespoon of olive oil) into a good quality blender or food processor, and blend until smooth.
- Form mini "patties" with your fingers by rolling about 1 tablespoon of the mixture in your hands and then molding into the shape that you like (I made little disks). Place patties on a plate
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil (maybe a touch more). Gently transfer the nuggets to the skillet and pan-fry for about 2-3 minutes per side (until golden brown on both sides). Remove from skillet and allow to cool.
- Serve alongside tzaziki sauce and enjoy!
For more tasty, nutritious (and easy!) recipes, check out my Facebook Page and Instagram feed!
Originally posted on YMC
![[EASY SQUASH MAC & CHEESE RECIPE😉]
Mac and cheese is one if my all time favourite comfort-foods, especially when it’s cold outside. But the health-nut in me is always on the look-out for healthier-yet-still-delicious versions of the classic, so when a friend mentioned that she had tried “butternut squash mac and cheese” I was inspired to create my own squash mac and cheese recipe. I used acorn squash! 🍂
My kids LOVE it and it makes for great weeknight leftovers. Pair with frozen peas, and you’re golden! 🙌
Swipe left for full recipe 👈
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![[GIVEAWAY]🙌
Today is an exciting day (despite the first snow fall and reminder that Winter is coming 🥶) because I’m hosting an exciting giveaway in partnership with @madewithlocal 🎉
There will be THREE (3!!!) lucky winners, and each prize will consist of one of these new MWL bundles:
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Each bundle contains our brand new recipe book as well as a collection of Granola Bar mixes, Real Food Bars or both 🤤😍
I am in love with these new bundles because they make nutritious baking and snacking SO easy for busy parents👌Whether it’s school-safe bars and bites, or a satiating and delicious on-the-go breakfast or snack, they’ve got you covered! 😉
To enter, simply:
1️⃣Like this post
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Good luck!! 😘
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These are so easy to make and the batter is beautiful and easy to work with – surprisingly smooth and not sticky.
Delicious! Will make them again
So glad you liked!
I don’t usually buy canned lentils. Can you use dry as well? What coloir?
Yes you can! Green lentils are likely best
Hi, is 1-19oz equivalent to 1/2 cup dried lentils? Thanks (I am not used to oz)
1 cup dried lentils would be about 1 cup cooked, so likely around the same as one small can of lentils yes 🙂
Just to clarify are the lentils best cooked or dry for this recipe?
I use canned lentils 🙂 They’re the easiest I find!
My kids did not like the cumin flavor. Are there other spices or things I can add to make them taste more like chicken/a little more plain? Or just leave out the cumin? Thanks!
I’m not thenoriginal poster, but tonmake things “chicken” flavored i use garlic, onion powder, a dash of chili powder and paprika, and very thinly sliced and diced celery. Not too much so it doesn’t mess up the batter consistency, but enough for the mild flavor.
Sounds yummy!
Great post.I would like to share information regarding Nutritious Lentil Baby Food Recipes.
Lentils belong to the family of legumes that also happen to contain beans and pulses. It comes in three varieties, split lentils, whole lentils and split lentils with the skin removed.
For more information visit
https://parentinghealthybabies.com/nutritious-lentil-baby-food-recipes/
Third week in a row that these are part of my Sunday meal prep routine 🙂 so easy to make, delicious, good source of protein, and great atop salads for lunches. Thanks, Sarah!
If I’m using dry lentils, do I need to cook them before blending? I know with felafel you don’t cook the chickpeas first, so I assume it’s similar? Thanks!
Hi Rachel. I would suggest cooking them or using drained and rinsed canned lentils! Enjoy!
Can you bake these instead of frying them?
You betcha!
Would these freeze ok?
Totally!