Ingredients

The following ingredients have 14 Servings
  • 1 cup dried brown lentils (190 g)
  • 8 oz baby bella or cremini mushrooms, diced small (125 g)
  • ¼ cup oat flour (30 g)
  • 2 tbsp ground flax (14 g)
  • 5 tbsp warm water (75 mL)
  • 1 tbsp olive oil (15 mL)
  • 2 tbsp tomato paste (28 g)
  • ¼ cup fresh parsley, finely chopped (10 g)
  • 3 cloves garlic, peeled and minced (15 g)
  • 2 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary leaves
  • 1 tsp onion powder
  • 1/2 tsp ground thyme
  • 1 tsp salt
  • 1 tsp coarse black pepper

Instruction

  • Rinse and cook lentils according to package directions. Drain. If you don’t have instructions, bring 2 cups of water to a boil in a medium sauce pan. Add the lentils, cover and simmer lightly for 15-20 minutes until tender. Drain off any excess water and set aside.
  • Preheat oven to 350 and line a baking sheet with parchment paper.
  • Add olive oil to a saucepan and cook the diced mushrooms over low to medium heaat until they have released all moisture and turn golden (about 15 minutes). Stir often to prevent burning.
  • Add the remaining ingredients except for the oat flour to a food processor. 
  • Once mushrooms and lentils are cooked, add to food processor as well. Pulse several times until it resembles ground meat. 
  • Transfer mixture to a large mixing bowl and stir in the oat flour very well. Let rest for 10 minutes for flour to absorb moisture.
  • Roll into balls a bit larger than a golf ball and spread out on baking sheet. You should get 12-15 meatballs. Mist with a light coating of olive oil cooking spray or use an oil mister to spray with a light mist of any cooking oil.
  • Bake for 20-25 minutes, rotating the tray after 10 minutes, until they are firm and golden brown.
  • Enjoy with your favourite tomato-based sauce and/or pasta of choice.