Servings
Font
Back
Easy Mushroom Red Lentil Meatballs
5 from 120 votes

Easy Mushroom Red Lentil Meatballs

Easy Mushroom Red Lentil Meatballs combine cooked red lentils, sautéed mushrooms, kale, onion, and garlic, blended with dried basil and bread crumbs to form a sticky mixture that bakes into flavorful meatballs. Firm yet tender, these vegan meatballs offer an earthy depth from mushrooms and a mild herbiness. They can be served as a main or appetizer and stored or frozen for meal prep.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 284 kcal
Course: Lunch, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. In a saucepan with a lid over medium-high heat, bring water to a boil.
  2. 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.
  3. Remove the lentils from heat and let cool.
  4. In a nonstick pan over medium-high heat, add chopped mushrooms and cook until mushrooms lose their juices. Let mushrooms cool.
  5. Add kale, onion, garlic, mushrooms, and lentils to a food processor. Pulse on low until all items are mixed through.
  6. 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.
  7. Place mixture in the refrigerator for 10 minutes.
  8. While the mixture is cooling, preheat the oven to 425 degrees F.
  9. Remove mixture from refrigerator and form the vegan meatballs. You want them to be about 1 to 2 inches.
  10. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 284

% 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.