Lentil and Mushroom \
ingredients
all
2 cups Lentils
8 cups Water
3 whole Carrots
diced
2 stalks Celery
chopped
2 tbsp Olive oil
1 half Large onion
chopped
1 clove Garlic
minced
1 tbsp Fresh thyme leaves
chopped
2 tsp Salt
3 tbsp Tomato paste
8 ounces Mushrooms
sliced
3 large Eggs
lightly beaten
1/2 cup Parmesan cheese
grated
1/2 cup Bread crumbs
1/2 cup Fresh parsley
chopped
1/4 cup Walnuts
finely chopped
3 tbsp Olive oil
cookware
  • 13x9 baking dish (2)
  • saucepan
  • large bowl
These "meat"balls provide a ton of healthy and sustaining protein for non-meat eaters like myself. I came up with this recipe during radiation treatment in 2014 and it literally powered me through the 35 rounds, becoming a mainstay in my diet since then! Double the recipe and freeze some for easy veggie protein during the week.
1
Bring lentils and 8 cups of water to a boil. Reduce heat; simmer 15 minutes or until lentils are tender. Drain lentils and cool to room temperature. (You may also purchased pre-cooked lentils at stores such as Trader Joe's.)
2
Sweat carrots and celery for 2-3 minutes to soften.
3
Cook pre-cooked carrots and celery, onions, garlic, thyme, and salt in 3 tablespoons olive oil over medium-high heat for 10 minutes, stirring often until vegetables are tender and slightly browned.
4
Stir in tomato paste; cook 3 minutes, stirring constantly.
5
Add mushrooms; cook 15 minutes, stirring often until all liquid evaporates. Transfer mixture to a large bowl; cool to room temperature.
6
Add eggs, Parmesan cheese, bread crumbs, parsley, and walnuts as well as lentils to the mushroom mixture. Cover and chill 25 minutes.
7
Preheat oven to 400. Lightly grease 2 13x9 inch baking dishes with 2 tablespoons of olive oil. Scoop chilled vegetable mixture into 1 1/2 inch balls, packing mixture firmly. Arrange balls 1/4 inch apart in prepared baking dishes.
8
Bake for 30 minutes or until balls are firm and cooked through. Let stand 5 minutes before serving.
notes
Top the "meat"balls with tomato sauce and add some pasta or veggies for a full meal; use them in a pita pocket with tahini sauce and veggies in place of falafel; add them to your salad; or top them with some chipotle veganaise on top of a toasted English muffin for a zesty sandwich.