This lentil kebab is a filling vegan recipe with a distinctly Middle Eastern character. Lentils, potato, parsley and spices make a mixture that can be shaped and baked, then served with tahini, hummus and vegetables.
Vegan Lentil Kebab Ingredients
- 2 cups whole brown lentils, soaked overnight.
- 1 small potato, boiled.
- 1 bunch parsley, finely chopped.
- 1 large onion, chopped.
- 1 tablespoon wheat flour.
- 1 tablespoon seven-spice or kebab spice.
- ½ teaspoon black pepper.
- Salt to taste.
- Charcoal for a smoky flavor, optional.
- Vegetable oil for frying or baking.
How to Make Vegan Lentil Kebab
- Soak the lentils overnight, then drain them well.
- Put the lentils, potato, onion and parsley in a food processor. Process until the mixture comes together while keeping some texture. Do not turn it into a completely smooth paste.
- Transfer to a bowl, add the flour, spices and salt, and mix well.
- Wet your hands with a little water and shape the mixture into kebab fingers or patties.
- Lightly oil a baking tray and arrange the pieces on it.
- Bake until they firm up and brown underneath, then brush the tops with a little oil and turn them or brown the tops as needed.
- Serve with tahini sauce or hummus, parsley, sumac and potatoes.
Photos from the Preparation
Lentils: More Than Just a “Meat Substitute”
Lentils provide protein together with fiber, folate, potassium and iron, a package you do not get from meat in the same way.
The difference also shows up in intervention research. A meta-analysis of randomized trials found that replacing red meat with plant protein sources such as legumes, soy and nuts lowered LDL and total cholesterol more. A more recent review of randomized trials on whole pulses also found reductions in LDL and non-HDL cholesterol.
So replacing meat with lentils does not mean “losing protein.” It means adding fiber and plant nutrients while improving some cardiovascular risk markers at the same time.
Sources: randomized trials comparing red meat with other protein sources, and randomized trials on pulses and blood lipids.
Tips for a Better Result
- Drain the lentils thoroughly after soaking so the mixture does not become too loose.
- Do not over-process the mixture.
- If the mixture is too soft, add a small amount of flour gradually.
- Baking gives a lighter result and makes serving easier than frying.
Frequently Asked Questions
Can I shape it into burgers?
Yes. The same mixture can be shaped into larger patties and served as a vegan burger.
What should I serve with it?
Tahini, hummus, Arabic salad, onion slices with sumac, or roasted potatoes all work well.
Does it contain protein?
Yes. Lentils are the main ingredient and are a substantial plant source of protein.
More Vegan Kebab and Lentil Recipes 🌱
Explore our soy protein kebab, baked lentil kibbeh, or raw-style lentil kibbeh. These related pages are currently in Arabic while their English versions are being prepared.
