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Lentil & Mushroom Meatballs
Ingredients
•
1 cup dried brown lentils, picked over
and rinsed 1 bay leaf
•
2 cups vegetable broth (or water)
•
225g cremini mushrooms (or white
mushrooms), sliced
•
½ cup old-fashioned oats
•
½ cup flat-leaf parsley leaves
•
1 tsp dried oregano
•
½ tsp red pepper flakes
•
½ tsp dried thyme
•
½ tsp dried tarragon
•
2 tbs olive oil
•
1 medium white onion, chopped
•
3 to 4 garlic cloves, minced
•
½ cup red wine
•
1 tbs tamari soy sauce (optional)
•
2 eggs sea salt and pepper to taste
Cooking time: 12-15m – Temperature: 200°C
Method
1. Preheat oven to 200°C and line a
baking sheet with parchment paper.
Combine lentils, bay leaf, and
vegetable broth/wafer in a medium
saucepan. Bring to boil, then reduce
heat to low and simmer for 10
minutes. Remove from heat, drain
and let cool for a few minutes.
Discard the bay leaf.
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 pulverized but not
mush.
3. In a large skillet over medium heat,
warm the olive oil, then add the
chopped onion and a pinch of salt.
Cook, stirring often, until onions are
translucent and turn golden at the
edges, about 5 minutes. Add the
garlic and cook, stirring, for about 30
seconds. Stir in lentil-mushroom
mixture and cook until browned,
about 5 minutes, stirring constantly.
4. Add red wine and soy sauce to skillet.
Continue to cook, stirring constantly,
until liquid has been absorbed.
Remove from heat and, if you are
using a pan that retains heat like cast
iron, 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.
5. In a small bowl, whisk together two
eggs, then thoroughly mix the eggs
into the lentil and mushroom mixture.
Use your hands to scoop up one
small handful of the mixture at a
time, shaping it into a golf-ball sized
ball (about 1 ½ -inch diameter). Place
each meatball onto the baking sheet,
leaving an inch of space around each
one. You will have around 15 or more
meatballs). Bake for 35 minutes, or
until golden brown.
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