Indulge in vibrant lentil meatballs that unite earthy red lentils, aromatic spices, and wholesome ingredients into a novel twist on a familiar favorite. Enhanced by a silky cashew gravy, this delightful dish promises bold flavors and inviting textures to spark lively conversation around any table. A culinary adventure worth sharing!

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I’ve been experimenting in my kitchen and stumbled on this really unique twist on meatballs that I just had to share. I love how these Lentil Meatballs (Vegan, Gluten-Free) break from tradition while still packing an incredible depth of flavor.

I start with 1 cup dried red lentils cooked in 2 cups water then blend in a flax egg and gluten free rolled oats to hold everything together. I toss in diced onion, minced garlic, and tomato paste along with a mix of salt, black pepper, cumin, paprika and dried oregano for that savory punch.

And then there’s the creamy cashew gravy made with raw cashews, vegetable broth, unsweetened almond milk and nutritional yeast that ties it all in. If you’re into trying out innovative twists on Lentils Meatballs and want a recipe that surprises, this one might just be what you’re looking for.

Why I Like this Recipe

I like this recipe because it packs a ton of flavor that makes me feel warm and comforted every time I eat it. The blend of spices like cumin, paprika, and tomato paste really adds that “wow” factor, and it all comes together super nicely with the creamy cashew gravy.

I also love that it’s totally vegan and gluten-free, so I can enjoy something hearty without worrying about my diet. It feels like a win-win where I’m treating myself but still eating in a healthy way.

Another reason I’m into this recipe is that it’s simple enough to make. Even if I mess up a step or two, it always turns out delicious, which really builds my confidence in the kitchen.

Plus, there’s something cool about making your own meatballs—even if they aren’t perfect every single time, the homemade touch just makes me proud of what I created.

Ingredients

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Dried red lentils are protein powerhouses high in fiber.
They make the meal hearty and earthy.
A flax egg is a natural binder, providing omega fats and a slight nutty flavor.
Gluten free oats add healthy carbs and texture, keeping the dish both filling and smooth.
Cashews, once soaked, turn creamy and boost protein, good fats and a rich mellow taste.
Tomato paste adds a tangy sweetness, balancing the savory notes and spices perfectly.
Onion and garlic deliver bold flavor and contribute antioxidants, lifting the whole recipe.
Herbs like parsley, cumin and paprika add vibrant aromas, enhancing both taste and color.

Ingredient Quantities

1 cup dried red lentils (or 2 cups already cooked lentils)

2 cups water (for cooking the lentils)

1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

1/2 cup gluten free rolled oats

1/2 small onion, finely diced

3 garlic cloves, minced

1 tbsp tomato paste

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp cumin powder

1/2 tsp paprika

1/2 tsp dried oregano

1 tbsp fresh parsley, chopped (optional)

1 cup raw cashews (soak them for about 4 hours or in boiling water for 20 mins)

2 cups vegetable broth

1/2 cup unsweetened almond milk

1 tbsp nutritional yeast

Additional salt and pepper to taste for the creamy cashew gravy

How to Make this

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1. If you’re using dried red lentils, rinse them and put them in a pot with 2 cups of water and simmer until they’re soft ~ about 15-20 minutes. Drain if needed. If you already have cooked lentils, just measure out 2 cups.

2. In a large bowl, lightly mash your lentils with a fork so they hold together; leave a few chunks for texture.

3. Stir in the flax egg, gluten free rolled oats, finely diced onion, minced garlic, tomato paste, salt, pepper, cumin, paprika, oregano and, if yours is on hand, fresh chopped parsley.

4. Mix everything well and then shape the mixture into small balls about the size of a walnut.

5. Place the meatballs on a lightly greased baking sheet and bake in a preheated oven at 400°F for around 20-25 minutes until they firm up and lightly brown.

6. While your meatballs are baking, drain your soaked cashews and add them to a blender with vegetable broth, unsweetened almond milk and nutritional yeast.

7. Blend the cashew mixture until it’s super smooth and creamy – if you find it too thick add a bit more broth.

8. Pour the cashew gravy into a saucepan and warm it over medium heat; taste and adjust salt and pepper as you like.

9. Once your meatballs are done, transfer them to a serving dish and generously drizzle the creamy gravy over the top.

10. Serve warm and enjoy your delicious, comforting lentil meatballs perfect for a cozy meal!

Equipment Needed

1. Pot for simmering lentils and colander for draining them
2. Large mixing bowl for mashing and mixing ingredients
3. Fork for lightly mashing the lentils
4. Knife and cutting board for chopping the onion and garlic
5. Baking sheet for arranging the meatballs
6. Oven to bake the meatballs
7. Blender for making the smooth cashew gravy
8. Saucepan for warming up the gravy
9. Measuring cups and spoons for accurate ingredient measurements
10. Small bowl for preparing the flax egg

FAQ

Q: Can I use canned lentils instead of dried ones?

A: Yeah, you can. Just use 2 cups of already cooked lentils if you want to skip the cooking time.

Q: How do I make a flax egg?

A: It's pretty easy. Mix 1 tbsp of ground flaxseed with 3 tbsp of water and let it sit until it thickens a bit.

Q: What's the best way to soak the cashews?

A: I usually soak them for about 4 hours or boil 'em for 20 mins so they blend easier.

Q: Can I prepare these meatballs in advance?

A: Yes, you can totally make them ahead of time and then store 'em in the fridge or freezie; just reheat when ready.

Q: How can I tell if my cashew gravy is the right consistency?

A: It should look smooth and creamy. If its too thick, add a bit more almond milk or veggie broth until it turns just right.

Lentil Meatballs Vegan Gluten Recipe Substitutions and Variations

Instead of 1 cup dried red lentils, you can use brown lentils but keep in mind they might need a little more cooking time.
If you dont have a flax egg (1 tbsp ground flaxseed with 3 tbsp water), try using a chia egg instead by mixing 1 tbsp chia seeds with 3 tbsp water and letting it sit for 10 minutes.
You can replace gluten free rolled oats with quinoa flakes if you cant find the oats, they work just fine in binding the meatballs together.
Not a fan of cashews? You can use soaked blanched almonds, which have a similar creamy texture when blended to make the gravy.
If unsweetened almond milk is hard to get, you could use unsweetened soy milk as a substitute without changing the taste too much.

Pro Tips

1. Make sure you really mash the lentils just enough so you get that cool mix of chunky and smooth textures—if you mash them too much they can turn mushy, and if you leave them too whole they might not stick together good.
2. It’s a game changer to soak the cashews really well. If they are a bit under-soaked your gravy can be grainy, so taking the extra time to boil or soak them longer can really up your dish.
3. When you blend your cashew gravy, add the vegetable broth slowly. This will help you reach just the right creamy consistency without having to thin it out too much later.
4. Let the lentil mixture rest for a few minutes after mixing it with the oats and flax egg. This gives the oats some time to absorb moisture and helps the meatballs hold together better when baking.

Lentil Meatballs Vegan Gluten Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

437

kcal

Equipment: 1. Pot for simmering lentils and colander for draining them
2. Large mixing bowl for mashing and mixing ingredients
3. Fork for lightly mashing the lentils
4. Knife and cutting board for chopping the onion and garlic
5. Baking sheet for arranging the meatballs
6. Oven to bake the meatballs
7. Blender for making the smooth cashew gravy
8. Saucepan for warming up the gravy
9. Measuring cups and spoons for accurate ingredient measurements
10. Small bowl for preparing the flax egg

Ingredients

1 cup dried red lentils (or 2 cups already cooked lentils)
2 cups water (for cooking the lentils)
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
1/2 cup gluten free rolled oats
1/2 small onion, finely diced
3 garlic cloves, minced
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cumin powder
1/2 tsp paprika
1/2 tsp dried oregano
1 tbsp fresh parsley, chopped (optional)
1 cup raw cashews (soak them for about 4 hours or in boiling water for 20 mins)
2 cups vegetable broth
1/2 cup unsweetened almond milk
1 tbsp nutritional yeast
Additional salt and pepper to taste for the creamy cashew gravy

Directions

If you're using dried red lentils, rinse them and put them in a pot with 2 cups of water and simmer until they're soft ~ about 15-20 minutes. Drain if needed. If you already have cooked lentils, just measure out 2 cups.
In a large bowl, lightly mash your lentils with a fork so they hold together; leave a few chunks for texture.
Stir in the flax egg, gluten free rolled oats, finely diced onion, minced garlic, tomato paste, salt, pepper, cumin, paprika, oregano and, if yours is on hand, fresh chopped parsley.
Mix everything well and then shape the mixture into small balls about the size of a walnut.
Place the meatballs on a lightly greased baking sheet and bake in a preheated oven at 400°F for around 20-25 minutes until they firm up and lightly brown.
While your meatballs are baking, drain your soaked cashews and add them to a blender with vegetable broth, unsweetened almond milk and nutritional yeast.
Blend the cashew mixture until it’s super smooth and creamy – if you find it too thick add a bit more broth.
Pour the cashew gravy into a saucepan and warm it over medium heat; taste and adjust salt and pepper as you like.
Once your meatballs are done, transfer them to a serving dish and generously drizzle the creamy gravy over the top.
Serve warm and enjoy your delicious, comforting lentil meatballs perfect for a cozy meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.