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Baked Red Lentil Kefta {Vegan, Grain-Free} Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 8 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes (plus 6+ hours soaking time)
  • Cook Time: 17 minutes
  • Total Time: 6 hours 32 minutes
  • Yield: 12 patties (12 servings)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

These Baked Red Lentil Kefta are a delicious vegan and grain-free alternative to traditional meat kefta. Made from soaked red lentils mixed with fresh herbs, spices, and tomato paste, then baked to perfection in a muffin tin, they offer a flavorful, protein-packed dish that’s perfect as a snack, appetizer, or main course. The recipe is simple, oil-light, and suitable for anyone seeking a healthy, plant-based protein option.

Ingredients

Main Ingredients

  • 1 and 1/2 cups water
  • 3/4 cup (150 g) split red lentils
  • 1 cup lightly packed cilantro or parsley leaves
  • 1/2 cup coarsely chopped onion (purple, white, or yellow)
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 3/4 teaspoon paprika (regular, hot, or smoked)
  • 1/2 teaspoon fine sea salt

For Baking

  • Oil or cooking spray (for greasing and spritzing the muffin tin)

Instructions

  1. Soak Lentils: Place the water and red lentils in a medium bowl, cover, and let soak overnight or for at least 6 hours. After soaking, drain the lentils thoroughly through a sieve or colander. This softens the lentils and starts the cooking process.
  2. Prepare Oven and Tin: Preheat your oven to 350°F (180°C). Grease or spray all 12 cups of a standard muffin tin to prevent sticking during baking.
  3. Process Ingredients: Add the drained lentils along with cilantro or parsley, onion, garlic, tomato paste, ground cumin, paprika, and sea salt to a food processor. Pulse until the mixture is finely chopped but still textured — avoid over-processing into a smooth paste.
  4. Shape Patties: Using heaping tablespoons of the mixture, loosely shape into patties. They will be slightly wet, so place each patty gently into the prepared muffin tin cups, pressing lightly to flatten and cover the bottom evenly. Lightly spritz or brush each patty with oil or cooking spray to aid in browning.
  5. Bake: Bake the kefta in the preheated oven for 14 to 17 minutes or until the patties are set and cooked through. Remove from oven and allow to cool in the muffin tin for 5 minutes before carefully removing to serve. They can be served warm or cooled completely.

Notes

  • If short on time, you can quick-soak the lentils by placing them in boiling water and soaking for about 1 hour instead of overnight.
  • Tomato paste adds depth of flavor and moisture, but if unavailable, you can substitute with a bit of tomato sauce or omit with slight adjustment to seasoning.
  • Feel free to customize the herbs and spices to your taste; smoked paprika adds a subtle smoky flavor that complements the lentils well.
  • These kefta can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: http://evelynscooking.com/baked-red-lentil-kefta-vegan-grain-free-recipe/