Easy Mushroom Red Lentil Meatballs
User Reviews
5
Easy Mushroom Red Lentil Meatballs
Description
This recipe blends red lentils, cooked until soft and water absorbed, with sautéed mushrooms that have released their moisture, plus kale, onion, and garlic. These ingredients are finely processed together before mixing in dried basil and breadcrumbs to bind the mixture. After chilling, the mixture is formed into balls and baked at a high temperature until set.
The meatballs have a pleasant, slightly firm texture from the lentils and breadcrumbs, with savory notes from mushroom and herbs. They do not contain eggs or dairy, maintaining a plant-based profile. Baking ensures a consistent cook and a firm surface that holds the shape well.
These meatballs are versatile in meals—ideal in pasta sauces, as finger food, or alongside salads. They store well cooked: refrigerated up to 5 days or frozen up to 2 months. Reheating can be done in the oven or microwave, and they can be gently simmered in sauce to add flavor and moisture.
Meal prep can involve freezing the mixture itself or fully baked meatballs, offering flexibility for later cooking and serving.
Ingredients
- 1 cup red lentils rinsed
- 2 cups of water
- 2 cups mushroom chopped
- 3 talks kale
- ½ onion small
- 2 garlic cloves
- 1 teaspoon dried basil
- 1 cup bread crumbs
- salt to taste
- black pepper to taste
Instructions
- In a saucepan with a lid over medium-high heat, bring water to a boil.
- Once water is boiling, add the lentils, bring heat to low, and cover with a lid. Cook lentils for 15 to 20 minutes, or until water is absorbed and lentils are soft.
- Remove the lentils from heat and let cool.
- In a nonstick pan over medium-high heat, add chopped mushrooms and cook until mushrooms lose their juices. Let mushrooms cool.
- Add kale, onion, garlic, mushrooms, and lentils to a food processor. Pulse on low until all items are mixed through.
- Transfer the lentil mixture to a bowl and add the dried basil and then add the bread crumbs slowly. You only need enough to get the mixture sticky enough to form balls.
- Place mixture in the refrigerator for 10 minutes.
- While the mixture is cooling, preheat the oven to 425 degrees F.
- Remove mixture from refrigerator and form the vegan meatballs. You want them to be about 1 to 2 inches.
- Place on a baking sheet lined with a silicone mat or parchment paper, place in the oven and cook for 10 minutes. After 10 minutes, flip and cook for 5 more minutes.
Notes
- These lentil mushroom meatballs can be frozen either fully baked or as the uncooked mixture for flexible meal prep.
- Store cooked meatballs in the refrigerator for up to 5 days or freeze them for up to 2 months for best quality.
- Reheat meatballs in the oven or microwave, or warm gently in sauce on the stovetop to maintain moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 204mg | 9% |
| Potassium | 665mg | 14% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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