Lentil Gyros (High Protein, Soy-Free)

With the plain swap of tan lentils for red lentils, and a generous addition of seasonings, you can turn myRed Lentil Tofu recipeinto out of this world lentil gyros! They are incredibly satisfying as well as high protein, soy-free, straightforward to make and frugal.

The Easiest And Most Satisfying Vegan Gyro Recipe

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

I used myMind Blowing Red Lentil Tofurecipe 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!

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
• Straightforward 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 betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• 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 instructions 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

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.

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.

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.

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.

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.

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 my2 Ingredient Coconut Flour Tortillas).

Pile with your go-to 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., myChickpea 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

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

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 go-to 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.

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 thesame 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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