OVERVIEW

• Prep Time: 15  mins
• Cook Time: 20 mins
• Total Time: 25  mins
• Servings: 16 meatballs
• CALORIES: 75  kcal per meatballs

INGREDIENTS

• 1 cup uncooked green lentils, also called French Lentils or Lentilles du Puy
• 1 tablespoon olive oil
• 4 ounces mushroom, 1 portobello mushroom cap
• 4 ounces onion, 1/2 medium onion
• 2 garlic cloves
• 2 teaspoons fennel seed
• 2 teaspoons Italian seasoning
• 2 teaspoons mushroom powder, optional, see our notes
• 3 tablespoons ground flaxseed
• 3 tablespoons water
• 1/4 cup nutritional yeast
• 1/2 cup breadcrumbs, we love panko breadcrumbs
• Fine sea salt and fresh ground black pepper

INSTRUCTIONS

1. Bring Lentils to boil for 15 minutes or until slightly tender and set aside to dry.
2. Add the chopped onion and mushroom to the food processor’s bowl after cutting them into large pieces and the cloves of garlic. Finely chop using the pulse function. Over low heat, preheat the oil in a big skillet. Add the mushroom-onion combination and stir periodically for 2 minutes, or until it begins to soften.
3. Add 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of fine sea salt, and the fennel seeds. Cook for a further 5 minutes or until the liquid released by the mushrooms boils away.
4. The flaxseed meal, three tablespoons of water, nutritional yeast, and breadcrumbs should be distributed evenly over the bottom of the food processor bowl. After that, leave the bowl alone for five minutes.
5. To combine, pulse a couple times. Then, add the lentils that have been partially cooked, and pulse once more until everything is thoroughly combined. The mixture needs to be almost smooth and totally combined. Make 1 ounce-sized balls out of the mixture, then cook them as desired.