Name: Blended Mushroom & Lentil Meatballs
Ingredients: 2 cups dry green lentils; 1/4 cup olive oil; 1/2 large yellow onion; 2 carrots chopped; 3 celery stalks chopped; 3 garlic cloves; 1 tsp thyme; 1 1/2 teaspoons Himalayan salt; 6 oz tomato paste; 3 large Portabella or 10 Crimini mushrooms, wiped clean and sliced; 1/2 cup gluten free oats; 1/4 cup finely chopped walnuts

Jump to Recipe·Print Recipe

Entrees

Author @mommafitlyndsey

Whip up vegetarian blended mushroom and lentil meatballs for an easy and nutritious meal from @mommafitlyndsey.

Print Recipe

Shop for Ingredients

Make a list for the store or order online.

Ingredients

Scale

2 cups dry green lentils
1/4 cup olive oil
1/2 large yellow onion
2 carrots chopped
3 celery stalks chopped
3 garlic cloves
1 tsp thyme
1 1/2 teaspoons Himalayan salt
6 oz tomato paste
3 large Portabella or 10 Crimini mushrooms, wiped clean and sliced
1/2 cup gluten free oats
1/4 cup finely chopped walnuts

Cook Mode Prevent your screen from going dark

Instructions

Add the 1/8 cup of olive oil to a large frying pan and sauté the onions, carrots and celery over medium-high heat, for about 15-20 minutes. Cook lentils according to packaged directions and set aside.
Cook until the vegetables are tender, lightly browned and most of the moisture from the mushrooms has come off.
Add the tomato paste, stirring constantly, and cook for another 3 minutes. Set aside to cool.
Add oats, walnuts and garlic to food processor.
Pulse oats, walnuts and garlic in a food processor until they are bread crumb consistency.
Add in cooked veggies and pulse until well incorporated. Remove mixture and put into a bowl.
Add lentils and seasonings.
Mix together well. Scoop out meatballs using an ice cream scoop to a parchment lined cookie sheet. Bake at 400F for 25-30 minutes (monitor the meatballs during the last few minutes of cooking so they do not burn).