Name: Vegetarian Lentil and Mushroom Meatballs
Total time: PT4800.0S
Yield: 4
Ingredients: 1 cup Brown Lentils; 1 Bay Leaf; 2 cup Vegetable Broth; 8 ounce Cremini Mushroom; 1/2 cup Old Fashioned Rolled Oats; 1/2 cup Italian Flat-Leaf Parsley; 1 teaspoon Dried Oregano; 1/2 teaspoon Crushed Red Pepper Flakes; 1/2 teaspoon Dried Thyme; 1/2 teaspoon Tarragon; 2 tablespoon Olive Oil; 1 White Onion; 4 clove Garlic; 1/4 cup Red Wine; 1 tablespoon Soy Sauce; 2 Egg

Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).

Low-Fat

Oven

Intermediate

Vegetarian Lentil and Mushroom Meatballs

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Brown Lentils

Bay Leaf

Vegetable Broth

Cremini Mushroom

ounce

Old Fashioned Rolled Oats

Italian Flat-Leaf Parsley

Dried Oregano

teaspoon

Crushed Red Pepper Flakes

Dried Thyme

Tarragon

Olive Oil

tablespoon

White Onion

Garlic

clove

Red Wine

Soy Sauce

Food Processor

Stove

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Combine {@1:}, {@2:}, and {@0:} in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Combine Brown Lentils (1 cup) [rinsed], Bay Leaf (1 N/A), and Vegetable Broth (2 cup) in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Combine Brown Lentils (1 cup), Bay Leaf (1), and Vegetable Broth (2 cup) in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Remove lentils from heat, drain and let cool for a few minutes. Discard the bay leaf.

In a food processor, combine the {@3:}, {@2:}, Brown Lentils, {@1:}, {@4:}, {@0:}, {@5:} and {@6:}. Pulse until pulverized but not mush.

In a food processor, combine the Cremini Mushroom (8 ounce) [sliced], Old Fashioned Rolled Oats (1/2 cup), Brown Lentils, Italian Flat-Leaf Parsley (1/2 cup), Dried Oregano (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Dried Thyme (1/2 teaspoon) and Tarragon (1/2 teaspoon). Pulse until pulverized but not mush.

In a food processor, combine the Cremini Mushroom (8 ounce), Old Fashioned Rolled Oats (1/2 cup), Brown Lentils, Italian Flat-Leaf Parsley (1/2 cup), Dried Oregano (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Dried Thyme (1/2 teaspoon) and Tarragon (1/2 teaspoon). Pulse until pulverized but not mush.

In a large skillet over medium heat, warm the {@1:}, then add the {@0:} and a pinch of salt. Cook until onions are translucent and turning golden at the edges, stirring often, about 5 minutes.

In a large skillet over medium heat, warm the Olive Oil (2 tablespoon), then add the White Onion (1 N/A) [chopped] and a pinch of salt. Cook until onions are translucent and turning golden at the edges, stirring often, about 5 minutes.

In a large skillet over medium heat, warm the Olive Oil (2 tablespoon), then add the White Onion (1) and a pinch of salt. Cook until onions are translucent and turning golden at the edges, stirring often, about 5 minutes.

Add the {@0:} and cook for about 30 seconds, stirring constantly. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.

Add the Garlic (4 clove) [minced] and cook for about 30 seconds, stirring constantly. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.

Add the Garlic (4 clove) and cook for about 30 seconds, stirring constantly. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.

Add {@1:} and {@0:} to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed.

Add Red Wine (1/4 cup) and Soy Sauce (1 tablespoon) to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed.

Remove from heat and transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.

In a small bowl, whisk together {@0:} then thoroughly mix the egg into the lentil and mushroom mixture. Use your hand to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter).

In a small bowl, whisk together Egg (2 N/A) then thoroughly mix the egg into the lentil and mushroom mixture. Use your hand to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter).

In a small bowl, whisk together Egg (2) then thoroughly mix the egg into the lentil and mushroom mixture. Use your hand to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter).

Place each "meatball" onto the baking sheet, leaving an inch of space around each one. Bake for 35 minutes, or until golden brown.

Serve with pasta or salad of your choice.

Vegetarian Lentil and Mushroom Meatballs

4.8

1HR 20MINS

$1.99

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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