Savory Lentil and Mushroom Meatballs in Rich Tomato Sauce

There’s something undeniably comforting about a plate of meatballs simmering in tomato sauce, but who says they need to be made of meat? My go-to recipe for Lentil and Mushroom Meatballs in Tomato Sauce is a game-changer for anyone looking to incorporate more plant-based dishes into their repertoire. Whether you’re a steadfast vegetarian or just trying to cut down on meat, this recipe is for everyone. It’s a delightful twist on a classic, hearty enough to satisfy even the staunchest carnivores at your dinner table. I stumbled upon this recipe on a chilly autumn evening, craving something warm and comforting without taking a trip to the grocery store. Scouring through my pantry, I found lentils and decided to get creative. The result? A mouthwatering dish that has become a staple in my kitchen.

Savory Lentil and Mushroom Meatballs in Rich Tomato Sauce

Ingredients
  • 1 cup dried green lentils, rinsed
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1/2 cup breadcrumbs
  • 3 cups tomato sauce
  • Fresh parsley, for garnish
Instructions
Cook the Lentils

Combine lentils, vegetable broth, and bay leaf in a pot. Bring to a boil, then cover and simmer for 20-25 minutes, or until lentils are tender. Drain any excess liquid and remove bay leaf.

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Sauté the Aromatics

Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes. Add mushrooms and cook until they release their moisture and brown slightly, about 7-10 minutes.

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Mix Meatball Ingredients

In a large bowl, combine cooked lentils, sautéed vegetable mixture, oregano, basil, salt, pepper, tomato paste, and breadcrumbs. Stir until the ingredients are evenly mixed.

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Form and Bake the Meatballs

Preheat your oven to 375°F (190°C). Shape the mixture into balls and place on a lined baking sheet. Bake for 25-30 minutes, or until the meatballs are firm and browned.

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Simmer in Tomato Sauce

Pour tomato sauce into a pan and bring to a simmer. Add baked meatballs and cook for 10 minutes, allowing them to absorb the flavors of the sauce. Serve hot, garnished with fresh parsley.

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Final words

These Lentil and Mushroom Meatballs in Tomato Sauce are a testament to the power of plant-based cooking. They’re not just a delicious vegetarian alternative but a dish that stands on its own for its rich flavors and satisfying texture. Thanks for trying this recipe out, and I hope it becomes a new favorite in your home as it has in mine. Don’t forget to explore other recipes on our site for more cooking inspiration!

Tags

lentil and mushroom meatballs, vegetarian meatballs, meatballs in tomato sauce, plant-based recipes

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Hey, I’m Anna!

I’m Anna, the heart and soul behind “Cook with Anna.” My blog is all about exploring the world through its diverse cuisines and bringing those zesty, bold, and comforting flavors right into your kitchen. With each recipe I share, I aim to spark creativity, passion, and a little bit of adventure in your everyday cooking. I also post recipes on my Pinterest profile – check it out!

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