Easy Mushroom Red Lentil Meatballs

These baked mushroom and red lentil meatballs are surprisingly nutrient-dense, packed with protein, fiber, and flavor but requiring just a few simple, inexpensive pantry staples! Oil-free, dairy-free, optionally gluten-free, and perfect for enjoying with spaghetti, in a sub, and more!


– 1 C of red lentils rinsed – 2 C of water – 2 C of chopped mushrooms – 3 stalks of kale – ½ of a small onion – 2 cloves of garlic – 1 tsp of dried basil – 1 C of bread crumbs – Salt and pepper to taste

In a saucepan with a lid over medium-high heat, bring water to a boil. Once water is boiling, add the lentils, bring heat to low, and cover with a lid. Cook lentils for 15 to 20 minutes, or until water is absorbed and lentils are soft.

Remove the lentils from heat and let cool. In a nonstick pan over medium-high heat, add chopped mushrooms and cook until mushrooms lose their juices. Let mushrooms cool.

Add kale, onion, garlic, mushrooms, and lentils to a food processor. Pulse on low until all items are mixed through.

Transfer the lentil mixture to a bowl and add the dried basil and then add the bread crumbs slowly. You only need enough to get the mixture sticky enough to form balls.

Place mixture in the refrigerator for 10 minutes. While the mixture is cooling, preheat the oven to 425 degrees F.

Remove mixture from refrigerator and form the vegan meatballs. You want them to be about 1 to 2 inches.

Place on a baking sheet lined with a silicone mat or parchment paper, place in the oven and cook for 10 minutes. After 10 minutes, flip and cook for 5 more minutes.