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Lentil & Vegetable Kefta (Vegan, Grain-Free, High-Protein)

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These lentil and vegetable kefta are a vegan, grain-free, high-protein twist on a North African classic. Made with lentils, herbs, and warm spices, they’re baked to golden perfection and perfect as a main dish, snack, or appetizer.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 7 servings (about 21 kefta)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

  • 1 cup brown lentils, rinsed
  • Water, for cooking lentils
  • 2 medium-large carrots (about 150 g), 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
  • Olive oil or spray oil, for baking sheet and broiling

Instructions

  1. Place the lentils in a saucepan and cover with water by at least 1 inch. Bring to a boil, then reduce to simmer and cook uncovered for 10 minutes until mostly tender. Drain and rinse under cold water.
  2. Preheat oven to 375°F (190°C). Lightly oil or spray a large rimmed baking sheet.
  3. In a food processor, combine lentils, carrots, onion, cilantro, mint, garlic, flaxseed meal, cumin, paprika, coriander, cinnamon (if using), salt, and pepper. Pulse until finely chopped but not smooth, scraping sides as needed.
  4. Transfer mixture to a bowl and stir in coconut flour until combined. Adjust seasoning if needed.
  5. Scoop 1/4 cup portions and shape into ovals about 2.5 inches long. Repeat to form about 21 kefta.
  6. Place kefta on prepared baking sheet, spaced about 1 inch apart. Bake for 33–38 minutes until golden and surface appears dry.
  7. Move oven rack to 6–8 inches below broiler. Preheat broiler to high. Lightly spray kefta with oil and broil for 45–90 seconds until deeper golden. Watch closely to avoid burning.
  8. Let cool slightly before serving. Enjoy warm, cold, or reheated.

Notes

  • Swap brown lentils with green or French lentils for similar texture.
  • Kashmiri chili or cayenne can be added for heat.
  • Store leftovers in the fridge for 7 days or freeze for up to 6 months.
  • Can be shaped into patties instead of ovals.
  • Great in wraps, salads, or with dips like tahini or hummus.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-vegetable-kefta-vegan-grain-free-high-protein/