Vegetarian Lentil and Mushroom Meatballs

Ingredients

Contains: egg, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup dried brown lentils, picked over and rinsed
• 1 bay leaf
• 2 cups vegetable broth (or water)
• 8 ounces cremini mushrooms (or white mushrooms), sliced
• 1/2 cup old-fashioned oats
• 1/2 cup flat-leaf parsley leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried terragon
• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 3 to 4 garlic cloves, minced
• 1/4 cup red wine
• 1 tablespoon tamari soy sauce (optional)
• 2 eggs
• sea salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the rinsed lentils, bay leaf and vegetable broth (or water) in a saucepan, bring to a boil, then reduce to a gentle simmer and cook uncovered for 25 minutes until tender. Drain well, discard the bay leaf and let cool slightly.

2. While the lentils cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic and cook 1 minute more.

3. Add the sliced mushrooms and cook 6 to 8 minutes until browned and their liquid has evaporated. Pour in the red wine and simmer until nearly gone, then remove from heat.

4. Pulse the drained lentils, cooked mushroom mixture, oats, parsley, oregano, red pepper flakes, thyme, tarragon, optional tamari, and sea salt and pepper to taste in a food processor until coarse. Let cool 5 minutes.

5. Stir the eggs into the lentil mixture until combined, then roll into 16 meatballs about 1.5 inches (4 cm) across, pressing firmly so they hold together.

6. Place the meatballs on a parchment-lined baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, until firm, set and golden brown on the outside.