Name: Vegetarian Lentil Albondigas Recipe That Wows Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 cup dried green or brown lentils; 3 cups water; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 1 egg; 1 tsp cumin; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

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Introduction

These vegetarian lentil albondigas are hearty, flavorful, and packed with protein. Perfect as a main dish or served in a warm broth, they offer a satisfying twist on traditional meatballs. Easy to make and customizable, they’re sure to impress both vegetarians and meat-eaters alike.

A close-up image of crispy golden-brown fried meatballs piled on a white plate. Each meatball is round with a rough, textured surface showing browned, crunchy edges and bits of green herbs scattered throughout. The meatballs fill the plate, with some slightly out of focus in the background. The plate sits on a white marbled surface that adds a clean and simple backdrop to the warm colors of the meatballs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried green or brown lentils
3 cups water
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup breadcrumbs
1 egg
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

Instructions

Step 1: Rinse the lentils and cook them in 3 cups of water until tender, about 20–25 minutes. Drain thoroughly and allow to cool.
Step 2: In a large bowl, combine the cooled lentils with chopped onion, minced garlic, breadcrumbs, egg, cumin, paprika, salt, and black pepper. Mix well to form a uniform mixture.
Step 3: Shape the mixture into small balls about 1.5 inches in diameter, pressing gently to hold their shape.
Step 4: Heat olive oil in a pan over medium heat. Add the lentil balls carefully and cook for 3–4 minutes on each side until they turn golden brown and crisp on the outside.
Step 5: Remove from the pan and serve hot with your favorite sauce or in a warm broth for a comforting meal.

Tips & Variations

For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
If the mixture feels too wet to shape, add extra breadcrumbs a little at a time until it holds together well.
Instead of frying, bake the albondigas at 375°F (190°C) for about 20 minutes, turning halfway for even cooking.

Storage

Store leftover albondigas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. They also freeze well—place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up of a plate piled high with golden-brown meatballs that have a crispy, slightly rough surface with visible herbs and browned spots. The meatballs are stacked on a clean white plate, with some softly blending into the background while others are sharply focused in front. The meatballs have a warm texture with bits of green herbs finely mixed in, and the overall look is juicy and well-cooked. The scene is placed against a white marbled texture surface, adding a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make albondigas without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg replacer to bind the mixture if you prefer a vegan option.

What is the best way to serve these vegetarian albondigas?

They are delicious served with tomato sauce, salsa verde, or in a light vegetable broth. You can also pair them with rice, pasta, or a fresh salad for a complete meal.