Lentil and Mushroom Meatballs
Total Time
1 hour 20 minutes
Prep Time
45 mins
Cook Time
35 mins
Rating
4.8 out of 5 stars
(67)
Ingredients
4 servings
- 1 cup dried brown lentils, picked over and rinsed
- 1 bay leaf
- 2 cups vegetable broth (or water)
- 8 ounces cremini mushrooms (or white mushrooms), sliced
- ½ cup old-fashioned oats
- ½ cup flat-leaf parsley leaves
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried terragon
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 to 4 garlic cloves, minced
- ¼ cup red wine
- 1 tablespoon tamari soy sauce (optional)
- 2 eggs
- sea salt and pepper to taste
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Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat, drain and let cool. Discard the bay leaf.
Step 2
In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is well pulverized but not mush.
Step 3
In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook until onions are translucent and turning golden at the edges. Add the garlic and cook for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes.
Step 4
Add red wine and soy sauce to skillet. Cook until liquid has been absorbed. Season with salt and pepper to taste. Allow the mixture to cool.
Step 5
In a small bowl, whisk together two eggs, then mix into the lentil and mushroom mixture. Shape the mixture into golf-ball sized balls. Place each "meatball" onto the baking sheet. Bake for 35 minutes, or until golden brown.
Step 6
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Chef's notes
Adapted from Oh My Veggies and The Meatball Shop, via The New York Times.
Vegans:
You can omit the eggs here, but they act as a binder, so the meatballs will fall apart once you break them with a fork.
Gluten-free eaters:
Make sure your oats are certified gluten free. Tamari is typically wheat/gluten free; other soy sauces are not.
