1cupsplit red lentilssoaked in boiling hot water for 30 minutes
2sliceswhole grain sliced breaduntoasted, gluten free if needed
Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.
Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.
Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.
Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.
Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, homemade mayo, or tahini.
Do not sub for regular lentils. You must use split red lentils for this recipe.Make sure your mixture is very finely processed before adding the peas and corn. Reference the process shots or the video to compare.If any nuggets break while pressing them down on your baking tray, reshape them before baking to ensure they hold nicely.Leftovers keep refrigerated for up to 3 days, and you may reheat in the oven or toaster oven.