These vegan, Lentil Meatballs with Coconut Curry Sauce are truly delicious! Infused with fragrant Indian spices, they are healthy and full of flavor. Vegan and Gluten Free! Video.
These flavorful vegan, Lentil Meatballs are served over a fragrant Indian-spiced Coconut Curry Sauce. The aroma will drench your kitchen in goodness. The lentil meatballs are baked, rather than fried – so they remain relatively low in fat. Served with basmati rice or a salad, this meal is hearty, healthy and delicious. I also just learned… it also won BEST vegan recipe over at Food 52!
Lentil Meatballs | 60-second Video
Lentil Meatball Ingredients
- Black lentils (uncooked) -I adore these little Black Caviar lentils because of their petite size, their dark color and rich earthy flavor. They are meaty little guys, who hold their shape after cooking, and take only 20 -25 minutes to cook. But feel free to use brown lentils or green lentils. Any whole lentils will work great here- just do not use split lentils.
- fennel seeds
- Quinoa
- Kosher salt
- granulated garlic
- cilantro
- firm tofu
- olive oil
Indian Coconut Curry Sauce:
- garlic
- ginger
- fresh turmeric (or ground turmeric )
- olive oil
- fresh tomato
- Fenugreek leaves – truly elevate! Use fresh or dried. Note: Fenugreek seeds are a different flavor.
- Coconut milk (not lite)
- lime juice
- salt, pepper, seasonings
TIP: Dried fenugreek leaves truly elevate this dish! We use them often here on the blog- so they won’t go to waste!
How to make Lentil Meatballs
Cooked Lentils and cooked quinoa are mixed with cilantro, garlic and spices.
Tofu is whipped in a food processor into a thick paste, and acts as the binder here. Fold this into the lentil-quinoa mixture.
With wet hands, form, into ping-pong-sized balls and place on a parchment-lined baking sheet.
Bake the lentil meatballs in the oven for 20-22 minutes.
While they are in the oven make the coconut curry sauce. I highly recommend making a double batch of the sauce!
Place lentil meatballs over the sauce and sprinkle with cilantro.
What to serve with Lentil Meatballs?
- Basmati rice
- Naan Bread
- Indian Spinach Salad
- Palak Paneer
- Bombay Carrot Salad
- Authentic Chai!
- Chai Cookies!
Enjoy the Lentil Meatballs- let us know what you think in the comments below.
xoxo
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Lentil Meatballs with Indian Coconut Curry Sauce
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 15 lentil balls
- Category: Vegan, Main
- Method: Baked
- Cuisine: Indian
- Diet: Vegan
Description
Ingredients
Lentil Meatballs:
- 1 cup black caviar lentils (uncooked) Sub green lentils or brown lentils ( see notes)
- 1 tsp fennel seed
- 1/2 cup quinoa (uncooked)
- 1 tsp kosher salt
- 1 tsp granulated garlic
- 1/3 cup chopped cilantro
- 6 oz firm tofu, pressed down (to release water) and patted dry – this acts as the binder (do not use silken tofu)
- 1 tablespoon olive oil
- spray olive oil
Coconut Curry Sauce: ( If you like extra saucy, double the recipe)
- 1– 2 tablespoons olive oil
- 4 cloves garlic- finly minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon ground turmeric )
- 1 extra large tomato, finely diced, with juices
- 1 tablespoon dried fenugreek leaves (FYI: this is different, and better than fenugreek seeds)
- 14-ounce can full fat coconut milk (not lite)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon cayenne, more to taste
- fresh cracked pepper to taste
Instructions
- Cook the lentils. On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to medium-low, and simmer until tender, 15-25 minutes, depending on their size. Drain well, pat dry.
- Cook the quinoa. On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to medium-low, simmer for 15 minutes, until all the water is gone, turn the heat off, and leave covered.
- Make the coconut curry sauce. In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, until just golden, stirring often to prevent scorching. Add turmeric ( fresh turmeric root, or ground) sauté 1 more minute. Add diced tomato, and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime juice, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.
- Make the vegan lentil meatballs. Pre-heat oven to 400F. In a food processor, place the cooked quinoa, and half of the drained lentils (see notes) and pulse until the texture of coarse sand—place in a large bowl. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.
- In the same food processor (no need to rinse) add the tofu (blotted well, broken apart) and olive oil. The tofu will bind the mixture and oil will keep them from drying out. Pulse tofu and oil until a smooth creamy paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it all well.
- Form meatballs: Prepare a parchment-lined baking sheet. With your hands, knead lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands ( or small cookie scoop) form small ping-pong-sized balls. Spray with a little spray olive oil.
- Bake! Place the meatballs on a parchement-lined baking sheet and place in the 400 F oven for 20-25 minutes.
- Assemble: Warm the sauce gently in the pan and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.
Notes
Storage: Leftovers will keep up to 4 days in an airtight container in the fridge. To freeze, freeze meatballs separately from the sauce on a sheet pan. Once frozen, they should be ok in a zip-lock freezer bag. Full disclosure. These are quite tender and prone to crumbling after they thaw.
Double the sauce for extra saucy! Most people are enjoying this doubled. 🙂
TIP: If using large brown lentils, blend them all with the quinoa for better binding! I like leaving some of the tiny black lentils whole ( for texture and looks) but this doesn’t work as well with big brown lentils.
Nutrition
- Serving Size: 3 lentil balls
- Calories: 295
- Sugar: 2 g
- Sodium: 244.4 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 40.2 g
- Fiber: 6.8 g
- Protein: 18.5 g
- Cholesterol: 0 mg
I love the multi layer, complex flavors of Indian cuisine, and really like this coconut curry.
Only wish I had more tomatoes to be able to make double the sauce as there was not enough when served with rice. Next time! My carnivore preferring spouse loved this dish also. “Excellent” was his response. Another FAH recipe going in the rotation. Thanks Sylvia!
Thanks so much Gina! Yes, doubling the sauce is nice here if serving with rice…next time!
My intergénérationnel family loved it. Will definitely make it again.
Great to hear!
This was my first attempt at a fully Vegan meal I searched high and low for the Black lentils and Fenugreek leaves, I was glad I made the effort. A delicious meal! If all vegan meals are like this my transition will be easier than I thought.
Thanks
Tracy
Glad you enjoyed!
This was the best vegan dish I have ever made and my first vegan meatballs as well! The meatballs are so surprisingly “meaty” from a consistency perspective. The sauce is comforting and warm. I added a touch of garlic and onion powder to the sauce for added flavor. Another winner from this site!
Awesome- thanks so much!
Excellent recipe. Family raved over it.
Great to hear Ken!
Hi Sylvia, the recipe is fantastic, except that I confused about the balls. In the video, it shows 24 balls. These are the size of ping-pong balls as you recommend. Yet in the recipe it says to makes 14 to 16 balls. I first made those balls and they are more the size of small tennis balls.. So how many balls should the recipe make?
Hi Evie- it has been such a long time since I’ve made these- I can’t remember, I’m sorry! I want to say around 16-18 ping-pong-sized balls. I would aim for ping pong-sized, they will hold together better when small like that. 🙂
Thanks, I shared them with a friend, who loved them. Definitely double the sauce.
Perfect Evie!
First, want you to know, I’m LOVING reading your recipes, salivating as I go. My question on this one: is there a substitute for the tofu? I’m not vegan. In fact, is there a usual sub for pressed tofu as a binder? Can I use eggs (one or two?) or chia or flax?
So happy I found you!
Hi Judy, I think you can sub something else like eggs and bread crumbs- but I haven’t tried so not sure of the amounts. Feel free to give it a whirl! The tofu, even if you are not vegan works really well here- and is undetectable in the finished dish. I prefer it. 🙂
This was very good! Def double the sauce. It’s so good. Paired qirh farro and roasted broccoli. I only had brown/green lentils, and I will def try this again with beluga. I didn’t have Fenugreek or fennel seeds, and it was still great. I added Garam masala to the meatball mixture. My carnivore hubby gave it an 8 out of 10 (huge win).
Awesome Jenni!
This was delicious! I used precooked lentils from Trader Joes and put it in the oven at 350 for 10 minutes to dry it out a bit. I doubled the sauce and added about 5 oz. of chopped kale to get some greens. I ate it with pita but I think rice would be better to sop up the sauce. I will be making it again!
Glad you enjoyed it!
Loved this recipe ! So flavorful . Would you suggest freezing uncooked or cooked meatballs for leftovers ?
Great question. I think I would freeze them cooked. But haven’t tried, so guessing here Nikolina!
hi Sylvia, I have made this for my family of 5.
Great Patrick! Glad this worked for you!
It’s a curry dish, but doesn’t call for curry, is that correct?
Yes, Terryl you make the curry blend with the spices.
I have made these and absolutely love them. Can I make the balls a few days a head of serving? If so – do you recommend storing them cooked or uncooked. ( I am having company and we will be out the entire day so want everything as prepped as possible!!)
Hi Rebecca, I would make the lentil dough ahead,refrigerate, then roll and bake the day of.
Perfect!! Thanks:)!
Amazing! Sauce is great! Will be making extra and using in different recipes for sure! Had to use brown lentils bc making on the fly, but still enjoyed SO much! Thank you!
So happy you enjoyed these!
My first attempt at any kind of vegan meatball. This was fantastic! Thanks again for another fantastic recipe!
Great to hear Jo!
Your so hot and so is your cooking!
This might be my favorite recipe ever. I have made so many of your recipes, Sylvia, and I have yet to be disappointed! This, however, is just so absolutely delicious. Thank you for doing what you do 🙂
Awesome Sarah!
Is there anything you can suggest to replace the tofu? Looks yummy!
Hi Janelle- I’m sorry, I have not tried this without the tofu which acts as the binder here, so would be guessing at this point. If you are not vegan, brown rice, egg, may work but you’d have to play with it.
I just made this recipe and relied pretty heavily on people’s comments and experiences so thought I’d chime in. First, the black lentils are essential in my mind. If you can’t find them in your local store then order them online and wait. I can’t imagine brown lentils providing that same texture and interest. Second, my tofu expired before I got around to using it and we don’t keep eggs in the house so I substituted flax soaked in water and it worked like a charm. I used it sparingly because I didn’t want it to make the texture slimy. For the sauce – I couldn’t find fenugreek leaves even at our speciality store and so I ended up subbing with a 1/2t fenugreek seeds, 1/2t mustard seeds, and then used maple syrup instead of brown sugar. While I really missed the original intent, it was still delicious. Thank you for this amazing recipe (and frankly for all of your vegan recipes – they’ve all been over the top amazing).
thanks Sara!
With what can I replace the quinoa? I dont have any and dont want to go put just for that!!
Cooked Brown Rice? I haven’t tried but suspect it should work.
Just finished making this and wow this is so good! Sauce is amazing and my meatballs turned out perfectly! Crispy on the outside and soft on the inside. I doubled the sauce too. Will definitely be making this again. 10/10
I don’t think this recipe is all that. Sauce was nice but far too sweet, the balls took over double the time to cook and still mushy and not very tasty. This sounded right up my street and I’m disappointed because the reviews were all amazing but I won’t be cooking again
Sorry this didn’t work for you Chloe.
The carnivore boyfriend was skeptical, but when we took the first bite of these meatballs we were in LOVE!!! They were so tender and moist (and wonderfully light, mysteriously somehow?) without the claggy texture I’ve gotten from lentil/bean meatballs in the past, and I was eating the sauce straight from the pan after supper. I’ll be making these again soon and doubling the batch so we’ll have enough for another full meal. To those reading: I wish I’d doubled the sauce as she suggests, since we ended up with more meatball than sauce, after serving with rice. I also bought the type of lentil she suggests, and it was so very worth it, as they are really delicious.
Great to hear!
Does the nutritional information include the sauce? Thanks, this was DELICIOUS!
Yes, it does!
where did you find the info!
I love all your vegan recips but this one is a favourite. Sometimes the lentil balls go a bit mushy when added to the sauce. Still taste great but wondered is it essential to cook in the oven or could they be added directly to the sauce?? Thank you for all the inspiration ❤️
That should be fine Carmel! Try it.