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Lentil Nuggets

by Merle O'Neal • from the video Healthy Veggie Nuggets 4 Ways

Inspired by


for 6 servings

  • 1 ½ cups (255 g) lentils
  • 1 carrot, sliced
  • ½ cup (85 g) corn
  • ½ cup (75 g) pea
  • 1 cup (115 g) cheddar cheese, we used vegan
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 1 clove garlic


Under 30 min

  1. In a medium bowl, soak the lentils in cold water for 3 hours.
  2. Preheat the oven to 400ºF (200ºC).
  3. In a food processor, combine the lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
  4. Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  5. Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
  6. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.
  7. Allow to cool 5 minutes.
  8. Enjoy!




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