Mushroom Lentil Balls

🛒 Ingredients

• Cooked Brown Lentils 125 g · 145 kcal
• Cremini Mushrooms 50 g · 11 kcal
• Yellow Onion 38 g · 15 kcal
• Garlic 3 g · 4 kcal
• Breadcrumbs 15 g · 54 kcal
• Fresh Parsley 3 g · 1 kcal
• Olive Oil 8 g · 66 kcal

👨‍🍳 Instructions

1. Rinse and cook brown lentils according to package directions until tender; drain well and set aside. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
2. In a large skillet, heat a portion of the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent, then add minced garlic and cook for another minute until fragrant.
3. Add the finely chopped cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they have released their liquid and are nicely browned. Season with dried thyme, smoked paprika, salt, and black pepper.
4. In a large mixing bowl, combine the cooked lentils, sautéed mushroom-onion mixture, breadcrumbs, and fresh chopped parsley. Mash gently with a fork or potato masher until well combined but still slightly chunky for texture.
5. Form the mixture into golf-ball sized balls, about 4 cm (1.5 inches) in diameter. Place them on the prepared baking sheet, ensuring a little space between each ball.
6. Bake for 25-30 minutes, flipping halfway through, until golden brown and firm. Serve hot with your favorite dipping sauce or as a side dish.