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With the simple swap of tan lentils for red lentils, and a generous addition of seasonings, you can turn my Red Lentil Tofu recipe into out of this world lentil gyros! They are incredibly delicious as well as high protein, soy-free, easy to make and frugal.

lentil tofu gyros wrapped in a coconut flour tortilla
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Table of Contents

The Easiest And Most Delicious Vegan Gyro Recipe

With less than a cup of uncooked lentils and an assortment spices, you can make and enjoy the most delicious gyros you have ever tasted.

I used my Mind Blowing Red Lentil Tofu recipe as a starting point. Instead of red lentils, I opted for the more common (and cheaper!) tan lentils available in any supermarket and added a small heap of traditional gyros seasonings.

I know you are going to love these gyros as much as my family does!

lentil tofu gyros on a coconut tortilla

Recipe Benefits

  • High in protein (10 grams per serving)
  • High in fiber (11 grams per serving)
  • Soy-free
  • Vegan (egg-free, dairy-free, no chicken, beef, or pork)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Nut-free
  • Seed-free
  • Easy to make
  • Frugal

Ingredients for the Lentil Gyros

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

lentil tofu gyros ingredients on a white background
  • uncooked lentils
  • dried oregano (or thyme, or Italian herb blend)
  • ground cumin
  • onion powder
  • garlic powder (or use 2 to 3 cloves garlic, peeled, in place of 1.25 tsp garlic powder)
  • paprika (or mild chili powder)
  • ground black pepper
  • salt

I use the most common variety of lentils–light tan in color–available in the supermarket to make these gyros. They are typically labeled “lentils” in the section of the supermarket where dried beans are shelved. But you can use an equal weight (141 grams) of any other color lentils (e.g., red, black, green) you have on hand.

Making the recipe also requires regular tap water. I provide a specific amount of salt in the recipe, but it is adjustable/optional depending on your needs and tastes.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Rinse the Lentils

Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Step Two: Quick-Soak the Lentils

two photo collage showing the soaking of lentils

Combine the lentils and boiling water in a medium size, heat proof mixing bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

Step Three: Blend the Lentils

In a blender (high speed or regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, and all of the herbs, spices and salt, on high speed until completely smooth. Stop several times to scrape down the sides of the blender container.

two photo collage showing how to blend lentil tofu gyros batter

Step Four: Cook the Lentil Mixture

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan.

Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and coats the bottom of the pan (turn heat down, as needed). The mixture will glob onto the whisk when it is lifted from the pan.

there photo collage showing how to cook the lentil tofu gyros mixture

Step Five: Pour Lentil Gyros Batter into Pan

Scrape the batter into a 9×5 inch (22.5×12.5 cm) loaf pan (or similarly sized pan), smoothing the top.

two photo collage showing the setting of the lentil tofu gyros batter

The pan does not need to be oiled or sprayed with nonstick cooking spray. The gyros block will release (with ease) from the pan once set.

Step Six: Chill the Lentil Gyros

Refrigerate the gyros, uncovered, for at least 1.5 hours until completely cold and very firm (it will have the firmness of extra firm tofu).

Step Seven: Unmold and Slice the Vegan Gyro Meat

When you are ready to cook the gyros, run a dull knife around the edge of the pan before inverting the gyros block onto a cutting board. Thinly slice the gyros into crosswise strips.

sliced gyros mixture on a cutting board

Step Eight: Cook The Gyros Strips

Place the lentil gyros strips in a large nonstick skillet (I use a ceramic nonstick). I “fry” the strips without oil, but you can also add a small amount of oil (e.g., a teaspoon or up to a tbsp of olive oil or avocado oil) to the skillet.

Pan fry over medium-high heat for 2 to 3 minutes until deeply browned. Allow the bottom side to sear before turning (you should be able to move the strips, with a spatula, with ease). Cook the other sides until browned. Repeat with remaining strips.

lentil gyros in a white ceramic c nonstick skillet

Step Nine: Create a Gyros Wrap / Sandwich

Divide the cooked lentil gyros strips between 4 warmed pieces of pita bread, flatbread, naan, or tortillas (I used my 2 Ingredient Coconut Flour Tortillas).

Pile with your favorite toppings, such as the following:

  • Diced or sliced tomatoes
  • Greens (e.g., spinach, kale, Romaine lettuce, arugula)
  • Sliced red onion
  • Crumbled vegan feta (e.g., my Chickpea Flour Feta Cheese)
  • Sliced or diced cucumber
  • Yogurt tahini sauce (I mix nondairy plain yogurt with a spoonful of tahini and a drizzle of lemon juice; season with salt and pepper to taste)
  • Vegan tzatziki sauce, hummus or (nondairy) spiced yogurt
  • Assorted fresh herbs (e.g., mint leaves, cilantro / coriander leaves, parsley leaves, fresh dill)
  • Fresh sliced mushrooms, shredded carrots, sliced red peppers, or other sliced fresh veggies
open face lentil tofu gyros

Eat straight away! The gyros are incredibly filling and satisfying.

a strip of lentil tofu gyros held by a hand

Serving Suggestions for Lentil Gyros

  • Gyros Wraps: Pile the cooked vegan gyros strips into a warm wrap (pita bread, tortilla, naan) and top with toppings of choice.
  • Snack or Appetizer: Serve strips of cooked gyros with your favorite dipping sauce. The gyros can also be cut and cooked in cubes.
  • Salads: Add the cooked lentil gyros strips to a wide variety of salads for a high protein boost.
overhead shot of lentil gyros

FAQ & Tips

  • What is the Taste & Texture of the Lentil Gyros? The cooked gyros strips are crispy on the outside with a smooth, creamy interior. The flavors are akin to traditional gyros, all thanks to the generous seasonings.
  • Can I substitute cooked lentils in place of raw lentils? No, that will not work.
  • Can I bake the lentil gyros strips? Yes! Arrange the strips on a parchment paper-lined baking sheet and bake in a preheated oven (400F/200C) for 9 minutes; turn over the strips with a spatula and cook for 9 to 10 minutes longer until deeply browned.
  • Can I Use Green Lentils, Red Lentils or Black Lentils? Yes! Use the same weight (135 grams). The color of the gyros will end up lighter or darker, depending on the color of the lentils, but the taste will be more or less the same.
  • How Should I Store the Lentil Gyros? Leave the prepared gyros in the loaf pan, in the refrigerator / fridge, for up to five days.
  • Can I Freeze the Gyros? Yes. Unmold the gyros and place in an airtight container. Defrost in the refrigerator. Place the gyros between layers of paper towels to remove excess water (very gently press, as needed).
  • What Can I Use in Place of Salt? You can use coconut aminos, soy sauce, or tamari for the salt, or replace the room temperature water with vegetable broth.
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lentil tofu gyros wrapped in a coconut flour tortilla
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5 from 16 votes

Lentil Gyros (High Protein, Soy-Free)

By: Camilla Saulsbury
With the simple swap of tan lentils for red lentils, and a generous addition of seasonings, you can turn my Red Lentil Tofu recipe into out of this world lentil gyros! They are incredibly delicious as well high protein, soy-free, easy to make and frugal.
Prep Time: 3 minutes
Cook Time: 9 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 11 minutes
Servings: 4 generous servings

Equipment

  • 1 9×5 inch loaf pan
  • 1 large nonstick ceramic skillet
  • 1 medium heavy saucepan

Ingredients 

  • 3/4 cup uncooked lentils, (common tan lentils)
  • 1.5 cups boiling water
  • 1.25 cups room temperature water
  • 1.5 teaspoons onion powder
  • 1.25 teaspoons garlic powder
  • 1 teaspoon salt, (adjustable, according to needs/tastes)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon paprika, (or mild chili powder)
  • 1/4 teaspoon ground black pepper
  • Serving suggestion: 4 pieces pita, tortillas, or naan, warmed, and toppings (see notes below)
US Customary – Metric

Instructions 

  • Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
  • Combine the lentils and 1.5 cups boiling water in a medium size, heat proof mixing bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).
  • In a blender (high speed or regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, and all of the herbs, spices and salt, on high speed until completely smooth. Stop several times to scrape down the sides of the blender container.
  • Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).
  • Scrape the mixture into an 9×5-inch (22.5×12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).
  • Refrigerate the tofu gyros, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the gyros in the refrigerator for up to 5 days until ready to use.)

Cook & Serve the Gyros

  • When ready to cook, run a dull knife around the edge of the dish; invert the gyros block onto a cutting board. Slice the gyros crosswise into thin strips.
  • Place the strips in a large nonstick skillet (I use a ceramic nonstick). I "fry" the strips without oil, but you can also add a small amount of oil to the skillet.
    Cook over medium-high heat for 2 to 3 minutes until deeply browned. Allow the bottom side to sear before turning (you should be able to move the strips, with a spatula, with ease). Cook the other sides until browned. Repeat with remaining strips.
  • Divide the cooked gyros strips between 4 warmed pieces of pita bread, naan, or tortillas (I used my 2 Ingredient Coconut Flour Tortillas).
    Pile with your favorite toppings (see notes below). Eat while warm.

Notes

Topping Ideas for Wraps:
  • Diced or sliced tomatoes
  • Greens (e.g., spinach, kale, Romaine lettuce)
  • Sliced red onions
  • Crumbled vegan feta (e.g., my Chickpea Flour Feta Cheese)
  • Sliced or diced cucumber
  • Yogurt tahini sauce (I mix nondairy plain yogurt with a spoonful of tahini and a drizzle of lemon juice; season with salt and pepper to taste)
Storage: Leave the prepared gyros in the loaf pan, in the refrigerator, for up to five days.
Freezing the Lentil Gyros: Unmold the gyros block and place in an airtight container. Defrost in the refrigerator. Place the block between layers of paper towels to remove excess water (very gently press, as needed).
Other Varieties of Lentils: Other varieties of lentils (e.g., red, green, black) can be swapped in for the tan lentils. The taste will be the same, but the color may be slightly lighter or darker, depending on the color of the lentils. 

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 23g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 382mg | Fiber: 11g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 3mg
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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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5 from 16 votes

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35 Comments

  1. 5 stars
    I was looking for a lentil-y version of a falafel, or something else to put in a pita, and stumbled on this recipe. I was skeptical but gave it a try, with some brown lentils from a friend’s family lentil farm. I was amazed! It’s delicious. I crisped it up really well in a pan with plenty of olive oil: crispy on the outside, but the inside is fluffy and soft. I ate them with homemade pitas and tzaziki, lettuce and tomato. So good! Thank you for the recipe.

    Reply

    1. That’s fantastic, Lee! Your description of accompaniments is making me hungry for a gyros with all of the fixings, right now. I’m so glad the recipe was such a pleasant surprise–cheers.

      Reply

  2. 5 stars
    Yet another wonderful recipe – thank you!

    I doubled the recipe and put it in an 8×8 pan because I knew we would enjoy leftovers.
    I didn’t have oregano, so I replaced it with dried thyme, everything else I followed exactly. Served on Greek pitas with a tomato/cucumber salad with a tahini/lemon juice dressing. It was delicious!
    I’m really enjoying these Burmese tofu/alternative meats that are based on legumes, like the bacon recipe that I now make regularly, and your lovely salmon. So simple, with regular ingredients and a whole-food focus.

    We appreciate all you do!

    Reply

    1. Wow, Nicola, I am thrilled that you enjoyed these so much, and that you made them your own. Love love love the sound of your pairings 🙂 I am with you, such a delight to be able to create high protein meat alternatives at home–I’ll keep them coming!

      Reply

  3. 5 stars
    Hi Camilla,

    Well, once again you have done it!!!!
    You have created an unbelievable recipe…LOVE LOVE LOVE IT!!!
    Love the texture and flavours.
    I air fried it and it was nice and crispy and then topped it with homemade hummous as a snack.
    I’m thinking for my next venture, I will finely chop it and use it like crumbled ground beef (I’ll probably do that in the frying pan so it won’t be air fryer crispy).

    Thank you so much for all your inspiration and great recipes.

    Sincerely,
    Leona

    Reply

    1. Hi Marie! You can fix it, I’m here to help. If it is not set, it’s because it needed to cook longer in the saucepan. You can scrape it back into a saucepan, whisk until smooth (add a few drops more water, as needed). Cook over medium-low heat until it is SUPER THICK. It should be globbing on to the whisk. When it is this thick, it will begin to set up soon after you take it off the heat, without refrigeration—that’s how thick. Spread it back into a loaf pan. It should be set within 1.5 to 2 hours. You’ve got this, Marie!

      Reply

  5. 5 stars
    These were so great! I had small amounts of red, green and brown lentils–used them all to get 3/4 of a cup. Texture is amazing, flavor outstanding. Superb recipe all around– a keeper!

    Reply

    1. Yay, so glad you used the mix of lentils you had on hand, Susanna. I’m so happy you enjoyed the recipe. Cheers 🙂

      Reply

  6. 5 stars
    I made the first part in advance, definitely worth it! I made a cashew creme with some lemon juice and spices to go with, and then lots of veg and some pre-made hummus. This got a rave review by my friend. She has now saved the recipe, too. Really delicious. Thank you!

    Reply

    1. Ooh, the spiced lemon cashew cream sounds so good, Kayla! So glad you and your friend enjoyed this 🙂

      Reply

  7. 5 stars
    Absolutely fabulous recipe! I can’t wait for the (v)bacon! I know it will be life changing. Camilla, thank you so much for all the work you do and share so freely. You make the world a happier place.

    Reply

    1. Caryn, you are very kind, thank you so much! I am delighted you are enjoying the recipe. Bacon is coming later today!!! 🙂

      Reply

  8. 5 stars
    Just WOW! Made the loaf part on Sunday when I had some time. Monday was busy and I was tired when I got home. Only had to slice and airfry the gyros, in minutes. What a delight! I loved how easy it was. It was super flavorful, and I will definitely be keeping this one in the back pocket. I didn’t serve it as a wrap though; I made some brown rice and served the gyros on top of it, with various store-bought toppings (hummus, a mix of power greens, pico de Gallo, etc.). I will make these many more times!

    Reply

    1. Great! I am so happy that these were a winner for you. I love the idea of serving the gyros as a bowl with rice and toppings. That sounds perfect at the end of a long Monday 🙂 Cheers.

      Reply

  9. 5 stars
    Both my husband and l loved this. I did make some minor changes. I used red lentils since that is what I had on hand. I also used a Greek seasoning blend (herbs and salt) in place of the dried herbs and salt. . I chose to bake it in the oven and that worked perfectly. Served in naan bread with sauce. A keeper.

    Reply

    1. Jame, I am so glad you and your husband enjoyed the gyros! Thanks for sharing your changes/tips. Cheers 🙂

      Reply

  10. 5 stars
    Delicious, love this! I will keep coming back to this recipe because it is out of this world. Even my 12 year old son, who loves meat, scarfed it down and gave big thumbs up (big score!).

    Reply

  11. 5 stars
    Made this for dinner tonight and was great. Made in the early morning to set, baked tonight and made pita sandwiches with hummus and tahini lemon sauce and veg. Was extremely satisfying. Will be making again and again.

    Reply

  12. 5 stars
    This turned out deliciously! Followed the recipe to a tee. I ended up putting slices in my air fryer at 400* for five and five. Served it on sweet potato flatbread with avocado, red onion, yellow pepper and chopped romain. I then dolloped with almond yogurt tzatziki sauce. It was very good. All the flavors and textures melded to create the sense I was eating a Mediterranean gyro.
    Thank you for this and all your healthy and flavorful recipes.

    Reply

    1. Wowza, that sounds absolutely incredible, Diane!!! Thanks so much for sharing your air frying tip, that is so helpful. Thank YOU for taking the time to post a review and comment! 🙂

      Reply

  13. 5 stars
    P.S. I didn’t see TofuAnnie’s comment til after I hit sent on my last review. My husband and I both were talking about trying g to make bacon from this! Great minds…I just may wait til you do it for us.😄
    Trina

    Reply

    1. Trina! Great minds, indeed 🙂 For both you and TofuAnnie: it is happening, aiming to have it posted by Tuesday (squee!) 🙂

      Reply

  14. 5 stars
    This gyros lentil tofu is delicious ! I made an Israeli salad amdnsome tahini with lemon and served on almond flour tortillas with arugula. It’s a keeper!
    Trina

    Reply

    1. Trina, that sounds HEAVENLY!!! I could eat arugula + lemon every day, so I will have to try your combination in my next round of the gyros. So happy you like it!

      Reply

  15. Not to detract at all from this yummy looking gyros recipe, but I have probably an odd question. Could this recipe be made as a bacon substitute by changing out the spices, condiments and adding in different flavorings? I’ve eaten a ‘bacon’ at a vegan restaurant once that looked similar to this but tasted ‘bacony’. Win-win if you think it might work. What’s better than (v)gyros and (v)bacon?!
    First I want to make the gyros. I’ve missed this food a lot. Thanks for expanding our food brains!!

    Reply

    1. Oh my goodness TofuAnnie, that sounds like a great idea 🙂 I know what I will be experimenting with this weekend! Enjoy the gyros and thank you for providing inspiration right back 🙂

      Reply

  16. 5 stars
    I will soon be making this and I am sure it will be five star — as all your amazing recipes are, but I want to know why you called them lentil-tofu. I thought your had missed a step in the directions since I wondered when the tofu is added. Love that I can make these with what I always have on hand! Maureen

    Reply

    1. Hi Maureen,

      I hope you enjoy the gyros! In the headnotes and the first paragraph, I mention that the recipe is a variation of my red lentil tofu recipe. I hope that clarifies!

      Reply

  17. 5 stars
    Made this lentil tofu tonight for gyros tomorrow! Took exactly 8 minutes to go from thin and raw to thick and cooked. Thank for all the economical recipes that are delicious too!
    Trina

    Reply

    1. You are so welcome, Trina! I love that you dove right in to make them soon after I posted. And you bet, regarding economical recipes–I am frugal to the core 😆

      Reply