Ultimate Vegan Red Lentil Kebabs

Texture goal

Soft and savory inside, browned and lightly crisp outside. These are not mushy falafel and not dry veggie burgers.

Ingredients

Lentil base

• 1 cup red lentils, rinsed

• 2½ cups water

• 1 tsp salt

Aromatics & binders

• 1 small onion, very finely minced or grated

• 3 cloves garlic, minced

• 3 tbsp olive oil

• 2 tbsp tomato paste

• 1 tbsp pepper paste (biber salçası) or extra tomato paste

• ¾ cup fine bulgur or oat flour

• ¼ cup chopped parsley

• 2 tbsp chopped mint or dill

Spices

• 1½ tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp Aleppo pepper or mild chili flakes

• ½ tsp ground coriander

• Black pepper to taste

Optional but excellent

• 1 tbsp pomegranate molasses or lemon juice

• ½ tsp sumac

Method

1. Cook the lentils

1. Combine lentils, water, and salt.

2. Bring to a boil, then simmer uncovered 12–15 minutes until very soft and most water is absorbed.

3. Turn off heat; let steam off excess moisture.

The lentils should be thick and scoopable, not soupy.

2. Build the flavor base

1. Heat olive oil over medium heat.

2. Sauté onion with a pinch of salt until translucent, 5–6 minutes.

3. Add garlic, cook 30 seconds.

4. Stir in tomato paste and pepper paste; cook 1–2 minutes until brick-red and fragrant.

5. Add spices; bloom briefly.

3. Combine

1. Add hot lentils to the pan; mix well.

2. Stir in bulgur or oat flour.

3. Cover and rest 10 minutes so the bulgur hydrates.

4. Fold in herbs, pomegranate molasses or lemon, and sumac.

5. Taste and adjust salt and acidity.

Mixture should be warm, pliable, and hold its shape when squeezed.

Shaping Options

• Classic logs: Wet hands, shape into oval kebabs.

• Skewers: Press mixture around soaked wooden or metal skewers.

• Mini patties: Great for wraps or mezze plates.

Chill 20 minutes if mixture feels soft.

Cooking Methods

Pan-seared (best crust)

• Heat a thin layer of oil over medium.

• Cook 3–4 minutes per side until deeply golden.

Oven-baked (lighter)

• Bake at 400°F / 205°C for 20–25 minutes, flipping halfway.

Grill

• Brush with oil.

• Grill over medium, turning gently until charred.

Serve With (Highly Recommended)

• Warm flatbread or pita

• Lemon wedges

• Pickled red onions

• Tomato–cucumber salad

• Tahini sauce or vegan garlic yogurt

• Chili oil or harissa

Pro Tips

• If mixture is too wet: add 1–2 tbsp bulgur or oat flour.

• If too dry: add a splash of olive oil or warm water.

• These get better after resting — make ahead and reheat beautifully.

Variations

• Smoky kebab: Add ½ tsp liquid smoke.

• Spicy: Add harissa or extra Aleppo pepper.

• Gluten-free: Use oat flour or fine cornmeal instead of bulgur.