|150 g||lentils (green or brown)|
|600 g||mushrooms (e.g., chanterelle, button)|
|50 g||red currant jelly|
|150 g||rolled oats|
|50 ml||white wine|
|100 ml||vegetable stock|
|200 ml||whipping cream|
|vegetable oil for frying|
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.
Finely dice onion. Thinly slice garlic. Clean mushrooms and cut them in half. Set aside half of each the onion, garlic, and mushrooms.
Roughly chop parsley.
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.
Transfer cooked lentils and mushrooms to a kitchen processor. Add parsley, jelly, eggs, and oats and gently pulse until everything is roughly chopped.
Using your hands, form lentil and mushroom mixture into golf ball-sized balls.
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.
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.
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!