Lentil & Mushroom "Meatballs"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
200 gram(s) Green Lentils, raw 86 grams Carrots, raw 2 medium Egg, fresh, whole, raw 150 grams Mushrooms, fresh 4 tbsp Olive Oil 91 grams Onions, raw 40 grams Parmesan Cheese, grated 30 grams Tomato Paste 40 grams White Bread 15 grams Thyme, fresh 20 grams Basil 20 grams Parsley 2 tbsp mint leave (by JAKADAM) 2 tbsp (C) Vinegar, Red Wine (Gr Value) 1 clove Garlic 2 tsp Grey Poupon Dijon Mustard
wash lentils and cook lentils until just soft. Drain and cool
Heat 1 tbsp oil and fry grated carrot and onion for 5 mins
Add tomato paste and fry 1 min
Add finely chopped mushroom and thyme and fry 15 mins until water evaporated. Cool
Mix lentils and mushroom mixture
Add grated cheese and breadcrumbs and beaten eggs. Season and chill.
Make 12 or more balls , place on a greased tray and bake at Gas 4 for 30 minutes.
Serve with salsa:
Finely chop herbs and whisk in 2 tbsp oil, chopped garlic, vinegar and seasoning
Serving Size: 12 balls
Number of Servings: 1
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Heat 1 tbsp oil and fry grated carrot and onion for 5 mins
Add tomato paste and fry 1 min
Add finely chopped mushroom and thyme and fry 15 mins until water evaporated. Cool
Mix lentils and mushroom mixture
Add grated cheese and breadcrumbs and beaten eggs. Season and chill.
Make 12 or more balls , place on a greased tray and bake at Gas 4 for 30 minutes.
Serve with salsa:
Finely chop herbs and whisk in 2 tbsp oil, chopped garlic, vinegar and seasoning
Serving Size: 12 balls
Number of Servings: 1
Recipe submitted by SparkPeople user MERRYBLACKCAT2.
Nutritional Info Amount Per Serving
- Calories: 1,767.9
- Total Fat: 79.3 g
- Cholesterol: 359.0 mg
- Sodium: 1,626.7 mg
- Total Carbs: 176.2 g
- Dietary Fiber: 72.4 g
- Protein: 105.4 g
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