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Cook the Lentils and Potatoes:
In a large pot, combine the lentils with 4 cups of water and bring to a boil. Reduce the heat and simmer for about 20-25 minutes, until the lentils are tender. Drain any excess water.
In another pot, bring the chopped potatoes and 1 tsp of salt to a boil and cook for 15-20 minutes, until the potatoes are soft. Drain and mash the potatoes with butter and milk until smooth.
Prepare the Mushroom Mixture:
Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes). Add the sliced mushrooms and cook until they release their moisture and start to brown (about 5 minutes). Stir in the Italian herb blend, soy sauce, and black pepper, then remove from heat.
Combine Ingredients:
In a large mixing bowl, combine the cooked lentils, mashed potatoes, mushroom mixture, oats, and breadcrumbs. Mix until everything is well combined. Taste and adjust seasoning if necessary.
Form the Balls:
Using your hands, form the mixture into small balls (about 1 to 1.5 inches in diameter).
Cook the Lentil Balls:
Heat a non-stick pan with a bit of olive oil over medium heat. Add the lentil balls and cook them, turning occasionally, until they are golden brown and crispy on all sides (about 8-10 minutes).
Serving and Storage Tips:
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