Lentil & Mushroom "Meatballs"
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Lentil & Mushroom "Meatballs" calories by ingredient
Introduction
Vegetarian meatballs with a herb salsa Vegetarian meatballs with a herb salsaNumber 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
Directions
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.