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Easy Mushroom Red Lentil Meatballs
These baked mushroom and red lentil meatballs are surprisingly nutrient-dense, packed with protein, fiber, and flavor but requiring just a few simple, inexpensive pantry staples! Oil-free, dairy-free, optionally gluten-free, and perfect for enjoying with spaghetti, in a sub, and more!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Calories: 284 kcal
Course:
Lunch , Dinner
Cuisine:
Italian
Ingredients
- 1 cup of red lentils rinsed
- 2 cups of water
- 2 cups of chopped mushrooms
- 3 stalks of kale
- ½ of a small onion
- 2 cloves of garlic
- 1 teaspoon of dried basil
- 1 cup of bread crumbs
- salt and 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.
Cup of Yum
Notes
- If you want to meal prep these lentil mushroom meatballs, you can freeze them fully baked (keep reading below) OR prepare the mixture into a bowl and freeze like that. When ready to continue, allow the mixture to thaw, then shape and bake them.
- Once baked, you can store the leftovers in an airtight container in the refrigerator for 5 days. Alternatively, they can be frozen for up to 2 months. Allow them to thaw in the refrigerator before reheating or reheat in the oven straight from frozen.
- To reheat the vegan lentil balls, you can use the oven (just until warmed through, around 15-20 minutes) or a microwave. You could also warm them up in sauce on the stovetop for a few minutes.
Nutrition Information
Calories
284kcal
(14%)
Carbohydrates
50g
(17%)
Protein
17g
(34%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
204mg
(9%)
Potassium
665mg
(19%)
Fiber
16g
(64%)
Sugar
4g
(8%)
Vitamin A
94IU
(2%)
Vitamin C
5mg
(6%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
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.