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Recipes
Vegetarian Lentil and Mushroom Meatballs
Recipe

16 INGREDIENTS • 11 STEPS • 1HR 20MINS

Vegetarian Lentil and Mushroom Meatballs

4.8
6 ratings
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).
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Cookie and Kate
Hi I'm Kathryne. My recipes are all about celebrating good food—real, sustainable food that delights the senses and nourishes the body.
http://www.cookieandkate.com
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).
1HR 20MINS
Total Time
$1.99
Cost Per Serving
Ingredients
Servings
4
US / Metric
Brown Lentils
1 cup
Brown Lentils, rinsed
Vegetable Broth
2 cups
Vegetable Broth
or Water
Cremini Mushroom
2 1/4 cups
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Dried Thyme
1/2 tsp
Dried Thyme
Tarragon
1/2 tsp
Olive Oil
2 Tbsp
White Onion
1
White Onion, chopped
Garlic
4 cloves
Garlic, minced
Red Wine
1/4 cup
Red Wine
Soy Sauce
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
381
Fat
11.0 g
Protein
21.2 g
Carbs
48.1 g
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Vegetarian Lentil and Mushroom Meatballs
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author_avatar
Cookie and Kate
Hi I'm Kathryne. My recipes are all about celebrating good food—real, sustainable food that delights the senses and nourishes the body.
http://www.cookieandkate.com
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
step 2
Combine Brown Lentils (1 cup), Bay Leaf (1), and Vegetable Broth (2 cups) in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
step 3
Tags
view more tags
Beans & Legumes
Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Vegetarian
Pasta
Italian
Side Dish
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