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Lentil Meatballs

Surabhi Sehgal
Vegan Meatballs made with Red Lentils
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Main Course
Cuisine Italian
Servings 12 Meatballs


  • 1/2 Cup Red Lentils
  • 1/2 Cup Semolina
  • 1.1.5 Cups Water
  • 1 Cup firm Tofu grated
  • 3 tbsp Coriander Leaves chopped
  • 3 tbsp Parsley chopped
  • 6-7 Cloves of garlic chopped
  • 2 tsp dried Basil
  • 2 tsp dried Oregano
  • 2 tbsp Olive Oil
  • Salt to taste
  • Chilly Flakes to taste


  • Dry roast the Semolina until fragrant. Set aside to cool.
  • Wash Red Lentils and cook them in a pot with water and some salt (do not pressure cook).
  • Once the lentil is almost cooked, turn off the stove and add roasted semolina. Mix well, cover and leave for 30 minutes.
  • Transfer the mix to a mixing bowl.
  • Add Tofu. Add loads of chopped fresh coriander, parsley, garlic, dried basil, dried oregano, and chilli flakes. Add more salt if needed, lime juice and Olive Oil. Mix well. 
  • Take equal portions of the mix and form balls. You can brush these with olive oil and bake them for 12-13 minutes at 200 degrees or you can make them in an aebleskiver pan / appe pan with little oil (like I did).
  • Cook them on a very low flame so that the lentil balls crisp up on both sides.
  • Enjoy with some spaghetti and tomato basil sauce. 
Keyword glutenfree, italian cuisine, italian food, meatballs, vegan