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Our recipe for vegan lentil balls made from red lentils is very easy to prepare and guaranteed to be a success. Thanks to the use of fresh herbs and spices, the red lentil balls taste very aromatic and are wonderfully complemented by a fresh yoghurt dip. You can easily get the ingredients in any supermarket.
We love lentils! And we especially can’t get enough of these quick red lentil balls from the oven. Crispy on the outside, soft on the inside and wonderfully aromatic thanks to oriental spices and fresh herbs. Plus a fresh dip made from yogurt, lemon and garlic. Simply wonderful. A vegan dish that lacks nothing. The lentil ball recipe is quick and easy to prepare and is just as suitable as a snack as a starter, main course or finger food for the next party buffet. And if you make a few more, you can take them to the office the next day as meal prep. Just like our healthy lentil salad with feta.



Tips & tricks for the perfect lentil balls
To ensure that your red lentil balls are perfect, we have some tips and tricks for you:
- Lentil variety: Red lentils are ideal for the lentil balls as they only require a few minutes of cooking time and can then be easily made into a dough. They are also healthy and nutritious. We therefore often use them in recipes, such as our red lentil bowl with coconut milk and turkey breast.
- binder: We use breadcrumbs as a binding agent so that the lentil balls hold together well. You can also use an old roll or hard bread here (keyword: using up leftovers). As a gluten-free alternative you can use chickpea flour.
- Spices and herbs: We season our lentil balls orientally with cumin, paprika powder, parsley and coriander. If you prefer it Mediterranean, you can also use lemon peel, thyme and rosemary. For an Indian version, Garam Masala goes very well with the mild, slightly sweet taste of the red lentils.
- Preparation of the balls : It’s easier to form the balls with slightly moistened hands, as they won’t stick to your hands. The balls should also all be approximately the same size so that they are cooked evenly after baking. Our balls each have approx. 30 grams. This can easily be cut off from the dough with a tablespoon.
- Bake: Instead of in the oven, the vegan lentil balls can also be prepared in an air fryer or in a pan with oil.
- Serve: A yogurt dip goes very well with the lentil balls. Alternatively, you can also serve tzatziki or hummus with it. They are also very suitable as finger food. Just like our simple two-ingredient lentil pancakes.

In three steps to the best red lentil balls
Preparing the vegan red lentil balls is extremely easy and is guaranteed to be successful even for less experienced cooks:
- Cook the lentils for a few minutes until they are al dente. At the same time, fry the onions and garlic and mix with the tomato paste and spices.
- Place cooled lentils, onion mixture, fresh herbs and breadcrumbs in a bowl and mix well.
- Form 24 lentil balls from the mixture, place them on a baking tray and bake for about 20 minutes. At the same time, mix the dip. Divide into four portions and enjoy.
Simple recipe for vegan red lentil balls from the oven. Very aromatic with fresh herbs and spices and complemented by a fresh yogurt dip. The ingredients for the lentil balls are inexpensive and available in every supermarket.
Preparation time: 5 minutes minutes
Preparation time: 15 minutes minutes
Baking time: 20 minutes minutes
Working time: 40 minutes minutes
Suitable recipe recommendations
240G
Calories 362kcal
Carbohydrates 55G
Fat 8G
protein 19G
Information for 4 portions
Wash the dried lentils thoroughly and soak and cook according to the package instructions. Then let it cool down.
200 g red lentils
While the lentils are cooking, onion and garlic are peeled and finely diced. Pour oil into a non-stick pan, fry the onion cubes until lightly brown, add the garlic and fry for another minute. Turn off the stove.
1 onion, 2 cloves of garlic, 1 tbsp high heat oil
Add the tomato paste, paprika powder and ground cumin to the pan and mix everything well.
3 tbsp tomato paste, 1 tsp paprika powder, ½ tsp cumin (ground)
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Remove the tough stems from the parsley and coriander and chop the leaves finely.
In a large bowl, combine the cooled soft red lentils, onion mixture, parsley and cilantro, breadcrumbs, salt and pepper.
10 g fresh parsley, 10 g coriander, 80 g breadcrumbs, Pepper, Salt
Mix the mixture well with your hands and form into a total of approx. 24 small balls, each weighing approx. 30g.
Place the balls on the prepared baking paper and brush with oil. Bake the balls for about 20 minutes at 200 degrees Celsius until they become crispy on the outside.
While the lentil balls are in the oven, mix the yoghurt with the lemon juice and pressed garlic.
300 g yogurt, 2 tbsp lemon juice, 1 small clove of garlic
Serve the lentil balls hot, lukewarm or cold with the yoghurt dip. A colorful salad goes well with it.

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