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Vegan Lentil ‘Meatballs’

Vegan Lentil ‘Meatballs’

Vegan Lentil 'Meatballs'

These vegan lentil ‘meatballs’ are packed with flavour, got an incredible texture and only require a few pantry staples. Served with a deliciously creamy curry sauce, this is the perfect winter warmer.


Total cooking time: 40 minutes | Serves: 2-3 | Easy

For the lentil ‘meatballs’:

  • 1 tin lentils (300g), rinsed and drained
  • 4 tbsp breadcrumbs
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • 1/2 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 2 tbsp fresh basil, finely chopped
  • 1/2 tsp salt
  • Pinch of pepper

For the curry sauce:

  • 1 small red onion, diced
  • 4 carrots, peeled and sliced
  • 2cm fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 250ml vegetable stock
  • ½ tin (200ml) coconut milk
  • 1 tbsp garam masala
  • 1 tsp maple syrup
  • Salt and pepper to taste

To serve:

  • 200g rice


  1. Simply combine all ‘meatball’ ingredients (apart from olive oil) in a bowl and blitz the mixture using a hand blender or transfer to a food processor. Make sure you don’t blitz until completely mushy.
  2. Let the mixture rest in the fridge for 5-7 minutes. Preheat the oven to 190C.
  3. Form 12 balls with your hands, place on a baking tray, brush them with olive oil and bake in the pre-heated oven at 190C for 25 minutes. Flip the balls halfway.
  4. While the lentil balls are in the oven, cook your rice according to package instructions and make the curry sauce. To make the sauce, heat olive oil in a saucepan over medium heat, add onions and garlic and sauté for 3-4 minutes.
  5. Add ginger, garam masala, maple syrup, salt and pepper and give everything a good stir. Add carrots and sauté for another minute.
  6. Pour in the vegetable stock, reduce heat and cover with a lid. Cook for 15 minutes or until most of the water has been absorbed and the carrots are soft but not mushy.
  7. Transfer the curry sauce to a food processor (or use a hand blender) and blend until smooth. Pour back into the saucepan and splash in the coconut milk. Simmer over a low heat for 5 more minutes, adding a splash of water if it gets too thick.

8. In a bowl, combine rice, curry sauce and lentil ‘meatballs’.

Did you make these vegan lentil ‘meatballs’?

We absolutely love seeing your takes on our recipes! If you make our vegan lentil ‘meatballs’, tag us on Instagram as @weareveano. Also let us know how this recipe turns out for you in the comments!

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