Lentil Nuggets


One of my dearest friends asked me about this recipe today….  I used to make lentil and rice burgers a tonnnnn, but had forgotten about them. I remembered how good they were, so I decided to make them. When I was mixing up my lentil burger batter, I thought, waiiiiit… Lentil Nuggets!! Not to toot my own horn, but these are really yummy! In fact, I might have to make them again tomorrow.


  • 1 cup cooked brown rice
  • 1 cup red lentils
  • 1 Tbsp sunflower oil
  • 2 stalks celery, diced
  • 1 medium sized carrot, diced
  • 1/2 yellow onion, diced
  • 2 cloves garlic, diced
  • 2 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 Tbsp ketchup
  • 1 tsp molasses
  • 3/4 cup chickpea or brown rice flour
  • 2 cups water

Heat oil in pot on medium heat. Add onions and garlic and saute until translucent. Add celery, carrots, red lentils, and water. Add all remaining ingredients except flour. Simmer until red lentils are soft and water has evaporated. Add more water during cooking process if necessary.

Once lentils are soft, let mixture cool a few minutes and preheat oven to 400 degrees Fahrenheit. After lentils are cool, pour mixture into food processor and blend until slightly chunky. Add flour and pulse until combined. The batter should be slightly stiff but still moist. Adjust if necessary by either adding water or more flour.

Cover baking sheet with parchment paper and dollop spoonfuls of batter onto sheet. Bake for 15-20 minutes, until bottoms have stiffened, then flip over and bake another 10 minutes.

Serve alongside Oven Fries and with BBQ sauce, my recipe for homemade BBQ sauce is on the bottom of this post.





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