Lentil and mushroom balls

Lentil and mushroom balls

Based on 25 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

90 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
75 g
lentils (green or brown)
1
bay leaves
1
onions
1 cloves
garlic
300 g
mushrooms (e.g., chanterelle, button)
12½ g
parsley
25 g
red currant jelly
eggs
75 g
rolled oats
25 ml
white wine
50 ml
vegetable stock
100 ml
whipping cream
lemon (juice)
salt
pepper
sugar
vegetable oil for frying
MetricImperial

Utensils

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

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How-To Videos

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal602
Fat29 g
Protein31 g
Carb51 g
  • 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.
    • 75 g lentils
    • 1 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.
    • 1 onions
    • 1 cloves garlic
    • 300 g 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.
    • 12½ g 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.
    • 25 g red currant jelly
    • eggs
    • 75 g 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.
    • 25 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.
    • 50 ml vegetable stock
    • 100 ml whipping cream
    • 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!

  • Enjoy your meal!

    Lentil and mushroom balls

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