Lentil and mushroom balls

Step 1/9

• 75 g lentils
• 1 bay leaves
• salt

• large saucepan
• cooking spoon

Add lentils and bay leaves to a large saucepan of salted, boiling water and cook for approx. 25 – 30 min., according to package instructions. Stir occasionally. Drain and set aside. Season to taste with salt.

Step 2/9

• 1 onions
• 1 cloves garlic
• 300 g mushrooms

• cutting board
• knife

Finely dice onion. Thinly slice garlic. Clean mushrooms and cut them in half. Set aside half of each the onion, garlic, and mushrooms.

Step 3/9

• 12½ g parsley

Roughly chop parsley.

Step 4/9

• vegetable oil for frying

• frying pan
• cooking spoon

Add some vegetable oil to a frying pan and sauté half of each the onion, garlic, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and garlic is golden brown.

Step 5/9

• 25 g red currant jelly
• 2½ eggs
• 75 g rolled oats

• kitchen processor

Transfer cooked lentils and mushrooms to a kitchen processor. Add parsley, jelly, eggs, and oats and gently pulse until everything is roughly chopped.

Step 6/9

Using your hands, form lentil and mushroom mixture into golf ball-sized balls.

Step 7/9

• 25 ml white wine
• vegetable oil for frying

• frying pan
• cooking spoon

Add some vegetable oil to a frying pan and sauté remaining garlic, onions, and mushrooms over medium heat for approx. 5 – 7 min. until onions are translucent and the garlic is golden brown. Deglaze with white wine.

Step 8/9

• 50 ml vegetable stock
• 100 ml whipping cream
• ⅛ lemon
• salt
• pepper
• sugar

Mix together vegetable stock and cream and add to the pan. Let simmer for approx. 2 – 3 min. Squeeze lemon juice into pan. Season to taste with salt, pepper, and sugar.

Step 9/9

Add lentil and mushroom balls to pan. Cover them in sauce and continue to simmer for approx. 3 – 5 min. until they are heated all the way through. Gently fold parsley into the dish. Serve immediately and enjoy!

Enjoy your meal!