Lentil and mushroom balls

Lentil and mushroom balls

Based on 21 ratings

Difficulty

Easy 👌
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g lentils (green or brown)
bay leaves
onions
2 cloves garlic
600 g mushrooms (e.g., chanterelle, button)
25 g parsley
50 g red currant jelly
eggs
150 g rolled oats
50 ml white wine
100 ml vegetable stock
200 ml whipping cream
¼ lemon (juice)
salt
pepper
sugar
vegetable oil for frying
Metric
Imperial

Utensils

  • large saucepan
  • cooking spoon
  • cutting board
  • knife
  • frying pan
  • kitchen processor

Nutrition per serving

Cal
602
Protein
31g
Fat
29g
Carb
51g

Step 1/9

Add lentils and bay leaves to a large saucepan of salted, boiling water and cook for approx. 25 – 30 min., according to package instructions. Stir occasionally. Drain and set aside. Season to taste with salt.
  • 150 lentils
  • 2 bay leaves
  • salt
  • large saucepan
  • cooking spoon

Add lentils and bay leaves to a large saucepan of salted, boiling water and cook for approx. 25 – 30 min., according to package instructions. Stir occasionally. Drain and set aside. Season to taste with salt.

Step 2/9

Finely dice onion. Thinly slice garlic. Clean mushrooms and cut them in half. Set aside half of each the onion, garlic, and mushrooms.
  • 2 onions
  • 2 cloves garlic
  • 600 mushrooms
  • cutting board
  • knife

Finely dice onion. Thinly slice garlic. Clean mushrooms and cut them in half. Set aside half of each the onion, garlic, and mushrooms.

Step 3/9

Roughly chop parsley.
  • 25 parsley

Roughly chop parsley.

Step 4/9

Add some vegetable oil to a frying pan and sauté half of each the onion, garlic, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and garlic is golden brown.
  • vegetable oil for frying
  • frying pan
  • cooking spoon

Add some vegetable oil to a frying pan and sauté half of each the onion, garlic, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and garlic is golden brown.

Step 5/9

Transfer cooked lentils and mushrooms to a kitchen processor. Add parsley, jelly, eggs, and oats and gently pulse until everything is roughly chopped.
  • 50 red currant jelly
  • 5 eggs
  • 150 rolled oats
  • kitchen processor

Transfer cooked lentils and mushrooms to a kitchen processor. Add parsley, jelly, eggs, and oats and gently pulse until everything is roughly chopped.

Step 6/9

Using your hands, form lentil and mushroom mixture into golf ball-sized balls.

Using your hands, form lentil and mushroom mixture into golf ball-sized balls.

Step 7/9

Add some vegetable oil to a frying pan and sauté remaining garlic, onions, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and the garlic is golden brown. Deglaze with white wine.
  • 50 ml white wine
  • vegetable oil for frying
  • frying pan
  • cooking spoon

Add some vegetable oil to a frying pan and sauté remaining garlic, onions, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and the garlic is golden brown. Deglaze with white wine.

Step 8/9

Mix together vegetable stock and cream and add to the pan. Let simmer for approx. 2 – 3 min. Squeeze lemon juice into pan. Season to taste with salt, pepper, and sugar.
  • 100 ml vegetable stock
  • 200 ml whipping cream
  • ¼ lemon
  • salt
  • pepper
  • sugar

Mix together vegetable stock and cream and add to the pan. Let simmer for approx. 2 – 3 min. Squeeze lemon juice into pan. Season to taste with salt, pepper, and sugar.

Step 9/9

Add lentil and mushroom balls to pan. Cover them in sauce and continue to simmer for approx. 3 – 5 min. until they are heated all the way through. Gently fold parsley into the dish. Serve immediately and enjoy!

Add lentil and mushroom balls to pan. Cover them in sauce and continue to simmer for approx. 3 – 5 min. until they are heated all the way through. Gently fold parsley into the dish. Serve immediately and enjoy!