Red Lentil Veggie Balls

Red Lentil Veggie Balls

Red Lentil Veggie Balls

These tasty bites have protein dense lentils and plenty of veggies. Bonus, they are perfect for dip, dip, dipping!

You'll need:

1 cup red lentils (cooked and blended)
1 small courgette (zucchini), grated
1 small sweet potato, cooked and mashed
1/2 cup grated cheese (such as cheddar or mozzarella)
1/4 cup breadcrumbs (you can use whole wheat breadcrumbs for added nutrition)
1 teaspoon dried herbs (such as oregano or basil)


  • Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • Rinse the red lentils thoroughly and cook them according to the package instructions until they are soft. Drain any excess water, and blend them in a food processor.
  • In a large mixing bowl, combine the cooked lentils, grated courgette, mashed sweet potato, grated cheese, breadcrumbs, and dried herbs. Mix well until all the ingredients are evenly combined.
  • Take a tablespoon-sized portion of the mixture and roll it into a ball using your hands. Place the ball onto the prepared baking sheet. Repeat this process until all the mixture is used, leaving a little space between each lentil ball on the baking sheet.
  • Bake the lentil balls in the preheated oven for about 20-25 minutes or until they are golden brown and firm.
  • Once baked, remove the lentil balls from the oven and allow them to cool for a few minutes before serving. They will firm up a bit more as they cool.

Serve the baby lentil balls as a healthy finger food or as part of a meal. You can serve them with a dipping sauce, such as yogurt or tomato sauce, if desired.

A freezer friendly recipe from @sisieatswell. Find more recipes here.