Lentil and mushroom “meat”balls

18_11_Lentil-and-mushroom-meatballs_TitlePicture
I love to double the batch for this recipe and enjoy it as leftovers throughout the week.

 

Difficulty: Easy

Time: 90 min. preparation time, 0 min. baking time

Nutrition: Calories ca 602 / Protein 31g / Carbohydr. 51g / Fat 29g

Ingredients (4 servings)

150 glentils (green or brown)
2bay leaves
2onions
2 clovesgarlic
600 gmushrooms (e.g., chanterelle, button)
25 gparsley
50 gred currant jelly
5eggs
150 grolled oats
50 mlwhite wine
100 mlvegetable stock
200 mlwhipping cream
0.25lemon (juice)
salt
pepper
sugar
vegetable oil for frying

Utensils

frying pan, large saucepan, kitchen processor, cooking spoon, cutting board, knife

Wine Tip

Grenache Syrah Mourvedre
Look no further than an Australian grenache, syrah, and mourvedre blend for this dish. The earthy mushroom flavors of the dish pair seamlessly with the wine’s characteristic notes of dark plum, pepper, and anise.

Step 1

Lentil and mushroom “meat”balls

Add lentils and bay leaves to a large saucepan of salted, boiling water and cook for approx. 25 – 30 min., according to package instructions. Stir occasionally. Drain and set aside. Season to taste with salt.

large saucepan, cooking spoon

150 g lentils / 2 bay leaves / salt

Step 2

Lentil and mushroom “meat”balls

Finely dice onion. Thinly slice garlic. Clean mushrooms and cut them in half. Set aside half of each the onion, garlic, and mushrooms.

cutting board, knife

2 onions / 2 cloves garlic / 600 g mushrooms

Step 3

Lentil and mushroom “meat”balls

Roughly chop parsley.

25 g parsley

Step 4

Lentil and mushroom “meat”balls

Add some vegetable oil to a frying pan and sauté half of each the onion, garlic, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and garlic is golden brown.

frying pan, cooking spoon

vegetable oil for frying

Step 5

Lentil and mushroom “meat”balls

Transfer cooked lentils and mushrooms to a kitchen processor. Add parsley, jelly, eggs, and oats and gently pulse until everything is roughly chopped.

kitchen processor

50 g red currant jelly / 5 eggs / 150 g rolled oats

Step 6

Lentil and mushroom “meat”balls

Using your hands, form lentil and mushroom mixture into golf ball-sized balls.

Step 7

Lentil and mushroom “meat”balls

Add some vegetable oil to a frying pan and sauté remaining garlic, onions, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and the garlic is golden brown. Deglaze with white wine.

frying pan, cooking spoon

50 ml white wine / vegetable oil for frying

Step 8

Lentil and mushroom “meat”balls

Mix together vegetable stock and cream and add to the pan. Let simmer for approx. 2 – 3 min. Squeeze lemon juice into pan. Season to taste with salt, pepper, and sugar.

100 ml vegetable stock / 200 ml whipping cream / 0.25 lemon / salt / pepper / sugar

Step 9

Lentil and mushroom “meat”balls

Add lentil and mushroom balls to pan. Cover them in sauce and continue to simmer for approx. 3 – 5 min. until they are heated all the way through. Gently fold parsley into the dish. Serve immediately and enjoy!