Lentil and mushroom “meat”balls
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 g | lentils (green or brown) |
| 2 | bay leaves |
| 2 | onions |
| 2 cloves | garlic |
| 600 g | mushrooms (e.g., chanterelle, button) |
| 25 g | parsley |
| 50 g | red currant jelly |
| 5 | eggs |
| 150 g | rolled oats |
| 50 ml | white wine |
| 100 ml | vegetable stock |
| 200 ml | whipping cream |
| 0.25 | lemon (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
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
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
Roughly chop parsley.
25 g parsley
Step 4
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
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
Using your hands, form lentil and mushroom mixture into golf ball-sized balls.
Step 7
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
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
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!
