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Baked Red Lentil Kefta {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 mins
  • Yield: 12 patties 1x


Baked Red Lentil Kefta that is vegan and grain-free! Similar to falafel, easy to make, and delicious. Each patty has 4.1 g protein and only 50 calories.



  • 11/2 cups water
  • 3/4 cup split red lentils
  • 1 cup lightly packed cilantro or parsley leaves
  • 1/2 cup coarsely chopped onion (purple, white or yellow)
  • 2 cloves garlic
  • 2 tablespoons tomato paste (see note)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon paprika (regular, hot, or smoked)
  • 1/2 teaspoon fine sea salt


  1. Place the water and lentils in a medium bowl; cover and let soak overnight (or at least 6 hours). Drain the lentils through a sieve or colander.
  2. Preheat oven to 350F. Grease or spray all 12 cups of a standard muffin tin.
  3. Place the drained lentils and all of the remaining ingredients in a food processor. Process until finely chopped (the mixture should still have texture; it should not be entirely smooth. See photo in post).
  4. Scoop heaping tablespoons of the mixture and loosely shape into a patty (mixture will be somewhat wet); place in prepared cups, gently pressing to flatten and cover bottom of cup. Lightly spritz or brush with spray or oil.
  5. Bake in the preheated oven for 14 to 16 minutes until set. Let cool in pan for 5 minutes then remove from tin. Serve warm or cool completely.


Storage: Store the cooled patties in an airtight container in the refrigerator for 5 days or the freezer for up to 3 months.

Tomato Paste: If you are folowing a strictly GF diet, be sure to double-check the tomato paste can. Some add glutinous additives, especially ones with added flavorings.

  • Category: portable power pucks, lunch, dinner, snack


  • Serving Size: 1 patty
  • Calories: 50
  • Sugar: 0.8 g
  • Sodium: 85 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 8.8 g
  • Fiber: 4.1 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg
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