Description
Delicious and nutritious lentil mushroom meatballs packed with protein and fiber, perfect for a vegetarian meal.
Ingredients
Scale
- 1 tablespoon oil
- 1 cup fresh shiitake mushrooms (chopped)
- 1 cup king oyster mushrooms (chopped)
- 1 large onion (sliced)
- 1/2 tablespoon oregano
- 1 tablespoon basil
- 1/2 tablespoon thyme
- 4 cloves garlic (chopped)
- 2 tablespoons gluten-free soy sauce or liquid aminos
- 1 cup cooked lentils (well drained)
- Salt and pepper (to taste)
- 1 cup almond flour
- 10 tomatoes, chopped
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 rib celery, chopped
- 5 cloves garlic, chopped
- 2 roasted red bell peppers, chopped
- 1/4 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1 teaspoon sugar (optional)
- 1 handful fresh parsley, chopped
- Salt and pepper (to taste)
Instructions
- Heat the oil in a pan over medium heat. Add the chopped mushrooms and sliced onion. Cook until they turn brown, then turn off the heat.
- In a bowl, mash the cooked lentils with a fork until clumpy.
- Add the cooked mushrooms, herbs, garlic, and soy sauce to the mashed lentils. Heat until warm, then season with salt and pepper.
- Stir in the almond flour until well combined.
- Shape the mixture into small balls and set aside.
- For the tomato sauce, sauté the chopped tomatoes, onion, carrot, celery, garlic, and roasted bell peppers in a pot with some oil.
- Add oregano, basil, thyme, sugar, fresh parsley, and season with salt and pepper. Let simmer.
Notes
Make sure not to over-mash the lentils for texture. Adjust ingredients as needed based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil meatballs, vegetarian, vegan, healthy, mushroom, gluten-free