Red Lentil and Carrot Meatballs, a healthy, light, and flavorful vegan main dish, perfect for those looking for an alternative to classic meatballs.
This recipe is easy, quick, and egg-free, ideal for anyone following a vegan diet or simply wanting to serve lighter and more nutritious dishes.
The peeled red lentils cook in a few minutes and are a valuable source of plant proteins and fibers, while the carrots add natural sweetness and color. With the addition of curry and a pinch of black pepper, these meatballs become even more fragrant and appetizing, perfect to accompany with a side of vegetables or a fresh salad.
The recipe is very versatile: I cooked them in a pan with a drizzle of oil, it takes just 5 minutes per side to achieve a golden and crispy crust on the outside and a soft heart inside. Alternatively, you can also bake them in the oven or air fryer for an even lighter version.
Another advantage of the lentil and carrot meatballs is that they can be easily customized: you can substitute curry with smoked paprika or turmeric, add zucchini or pumpkin to the mixture, or enrich them with sesame or sunflower seeds for an extra crispy touch.
Simple to prepare and loved by both adults and children, these vegan meatballs are perfect to serve as a main dish during the week, but also as a tasty idea for a quick lunch or to take to the office.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the dedicated contact form you find at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 63.83 (Kcal)
- Carbohydrates 9.03 (g) of which sugars 0.25 (g)
- Proteins 3.17 (g)
- Fat 1.91 (g) of which saturated 0.29 (g)of which unsaturated 0.26 (g)
- Fibers 1.61 (g)
- Sodium 43.75 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Red Lentil and Carrot Meatballs
- 5.3 oz peeled red lentils
- 2 cups ml water
- 1 carrot
- as needed breadcrumbs
- 1 tsp curry
- as needed salt
- as needed black pepper
- 4 tbsps extra virgin olive oil
Tools
- Pot
- Pan
- Blender
- Colander
Recipe for Red Lentil and Carrot Meatballs
Begin the preparation of the lentil and carrot meatballs by rinsing the lentils and removing any dirt and small stones.
Place them in a pot with 3 times their weight in water and cook for 15 minutes.
Drain them very well and let them cool.
Peel the carrot and blend or alternatively grate it finely.
Add the carrot to the lentils.
Season with salt, black pepper, and curry.
If the mixture is too moist, dry it with some breadcrumbs.
Mix well until homogeneous.
Form the meatballs with a spoonful of the mixture or an ice cream scoop.
Roll them in breadcrumbs and let them set in the fridge for 30 minutes.
Heat 3-4 tablespoons of extra virgin olive oil in a pan.
Add the meatballs and cook them 4-5 minutes per side.
Serve immediately the lentil and carrot meatballs.
Red Lentil and Carrot Meatballs: Easy Egg-Free Recipe
Red lentil and carrot meatballs are truly a versatile recipe accessible to everyone: healthy, light, and tasty, ideal for those who want to bring a different vegan main dish to the table. They are simple to prepare, require few ingredients, and in no time you’ll have a nourishing dish that is liked by both adults and children. Try them pan-fried, baked, or in an air fryer, and enjoy customizing them with your favorite spices and vegetables. Once tasted, they will surely become one of your favorite go-to dinner dishes!
With peeled red lentils, I also prepared the Carrot and Lentil Cream
FAQ
How to bake red lentil and carrot meatballs in the oven?
Place the meatballs on a baking sheet lined with parchment paper, brush them with a little extra virgin olive oil and bake in a preheated oven at 392°F for about 20-25 minutes, turning them halfway through to ensure even browning.
Can I cook red lentil and carrot meatballs in an air fryer?
Yes, they turn out crispy and light. Place the meatballs in the basket, brush them with a little oil and cook at 374°F for 12-15 minutes, turning them halfway through.
How to store red lentil and carrot meatballs?
You can store them in the refrigerator, sealed in an airtight container, for 2-3 days. Before serving, heat them in a pan or oven to make them crispy again.
Can red lentil and carrot meatballs be frozen?
Yes, you can freeze them either raw or cooked. In both cases, I recommend placing them on a tray and then transferring them to a food bag: this way, they won’t stick together. They last up to 2 months in the freezer.
How long do red lentil and carrot meatballs last?
If stored properly in the refrigerator, they last 2-3 days. Once frozen, you can keep them for about 2 months and cook them directly without defrosting.
Meatball recipes for all tastes, including vegetarian and vegan!
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