These lentil and vegetable kefta are a flavorful plant-based twist on a classic North African favorite. Made with hearty lentils, fresh herbs, and warm spices, they are baked to golden perfection and finished with a quick broil for extra texture. High in protein, grain-free, and completely vegan, they are satisfying enough for a main dish yet versatile enough for snacks or appetizers.

Why You’ll Love This Recipe

These kefta are packed with bold spices and fresh herbs while remaining light and nourishing. They are naturally grain-free, nut-free, and gluten-free, making them suitable for many dietary needs. With lentils as the base, they are high in protein and fiber but low in calories. They can be enjoyed hot, warm, or cold and work beautifully in wraps, salads, or as finger food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup brown lentils, rinsed
Water, for cooking lentils
2 medium-large carrots (about 150 g / 5.3 oz), peeled and cut into chunks
1 large onion, peeled and cut into large chunks
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
4 large garlic cloves, peeled and roughly chopped
2 tablespoons ground flaxseed meal
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cinnamon or pumpkin pie spice (optional)
3/4 teaspoon fine sea salt, adjust to taste
1/4 teaspoon freshly cracked black pepper, adjust to taste
2 tablespoons coconut flour

Directions

1. Place the lentils in a medium saucepan and add enough water to cover them by at least 1 inch (2.5 cm). Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 10 minutes. The lentils should be mostly cooked but still slightly firm.
2. Drain the lentils and rinse under cold water to stop the cooking process. Drain well.
3. Preheat the oven to 375°F (190°C). Lightly oil or spray a large rimmed baking sheet.
4. Add the cooked lentils to a food processor along with the carrots, onion, cilantro, mint, garlic, flaxseed meal, cumin, smoked paprika, coriander, optional cinnamon, salt, and pepper.
5. Pulse until the mixture is finely chopped but not smooth. Stop and scrape down the sides and bottom several times to ensure even chopping.
6. Transfer the mixture to a large bowl and stir in the coconut flour until fully combined. Taste and adjust seasoning if needed.
7. Scoop about 1/4 cup of the mixture and shape it into an oval about 2.5 inches (6.35 cm) long. Repeat with the remaining mixture to form approximately 21 kefta.
8. Arrange the kefta on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
9. Bake for 33 to 38 minutes, until golden brown and the surface appears slightly dry.
10. Move an oven rack to 6 to 8 inches below the broiler and preheat the broiler on high. Lightly spray the kefta with oil and broil for 45 to 90 seconds, watching closely, until deeper golden brown.
11. Remove from the oven and allow to cool slightly before serving.

Servings and timing

Servings: 7 servings (about 21 kefta, 3 per serving)
Prep time: 20 minutes
Cook time: 45 minutes
Total time: Approximately 1 hour 5 minutes

Each serving of 3 kefta provides roughly 156 calories and about 9 grams of protein.

Variations

You can swap brown lentils for green or French lentils with similar results. Red or split lentils can also be used, but reduce the cooking time slightly so they do not become mushy. For a spicier version, add chili powder or cayenne pepper. Fresh parsley can replace some or all of the cilantro if desired.

Storage/Reheating

Store cooled kefta in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze them for up to 6 months. Reheat in a 350°F (175°C) oven until warmed through, or briefly pan-auté to restore a crisp exterior. They can also be enjoyed cold.

FAQs

Can I make these kefta ahead of time?

Yes, they can be prepared in advance and stored in the refrigerator or freezer until needed.

Are these kefta suitable for meal prep?

Yes, they hold their shape and texture well, making them ideal for meal prep.

Can I pan-cook these instead of baking?

Baking is recommended, but they can be gently pan-cooked with care.

Do I need a food processor?

A food processor gives the best texture, but very fine hand chopping is possible.

Are these kefta spicy?

They are warmly spiced but mild in heat.

Can I omit the coconut flour?

Coconut flour helps bind the mixture; without it, the kefta may be softer.

What can I serve with lentil kefta?

They pair well with salads, wraps, flatbread, or simple sauces.

Can I use dried herbs instead of fresh?

Fresh herbs are best, but dried herbs can be used in smaller amounts.

Are these kefta suitable for children?

Yes, their mild flavor makes them family-friendly.

Can I shape them into patties?

Yes, the mixture can also be shaped into small patties and baked.

Conclusion

Lentil and vegetable kefta are a satisfying, protein-rich plant-based option that proves wholesome food can be full of flavor. Easy to prepare and highly versatile, they work beautifully for everyday meals, snacks, or entertaining while delivering nourishment and taste in every bite.

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