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RECIPE
16 INGREDIENTS11 STEPS1HR 20MIN

Vegetarian Lentil and Mushroom Meatballs

4.8
6 Ratings

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Cookie and Kate

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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 20MIN
Total Time

Cookie and Kate

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Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Brown Lentils , rinsed
2 cups
Vegetable Broth
or Water
8 oz
Cremini Mushrooms , sliced
1/2 tsp
Crushed Red Pepper Flakes
1/2 tsp
Dried Thyme
1/2 tsp
2 Tbsp
1
White Onion , chopped
4 cloves
Garlic , minced
1/4 cup
Red Wine
1 Tbsp

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Nutrition Per Serving

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CALORIES
381
FAT
11.0 g
PROTEIN
21.2 g
CARBS
48.1 g

Cooking Instructions

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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 cup) in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Step 3
Remove lentils from heat, drain and let cool for a few minutes. Discard the bay leaf.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Add Red Wine (1/4 cup) and Soy Sauce (1 tablespoon) to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed.
Step 8
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.
Step 9
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).
Step 10
Place each "meatball" onto the baking sheet, leaving an inch of space around each one. Bake for 35 minutes, or until golden brown.
Step 11
Serve with pasta or salad of your choice.

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Nutrition Per Serving
Calories
381
% Daily Value*
Fat
11.0 g
14%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
48.1 g
17%
Fiber
17.1 g
61%
Sugars
4.2 g
--
Protein
21.2 g
42%
Sodium
613.7 mg
27%
Vitamin D
0.6 µg
3%
Calcium
100.2 mg
8%
Iron
5.0 mg
28%
Potassium
311.1 mg
7%
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