Vegetarian Meatballs in Mushroom Gravy with Tomato Cucumber Salad

Instructions

1. 1

   Cook the lentils

   • In a medium saucepan, combine the rinsed lentils with 3 cups of water.
   • Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender and the water is absorbed.
   • Drain any excess water and let the lentils cool slightly.
2. 2

   Prepare the meatball base

   • While lentils cook, heat 1/2 tbsp of olive oil in a large skillet over medium heat.
   • Add half of the chopped onion and cook until softened, about 3-4 minutes.
   • Add the finely chopped mushrooms and half of the minced garlic. Cook until the mushrooms have released their moisture and started to brown, about 5-7 minutes.
   • Remove from heat and let the mixture cool.
3. 3

   Form the meatballs

   • In a large bowl, combine the cooked lentils, the cooled mushroom mixture, panko breadcrumbs, parmesan cheese, beaten egg, oregano, 0.25 tsp salt, and 0.5 tsp pepper.
   • Mix gently until just combined. You can mash some of the lentils for better binding.
   • Roll the mixture into about 16 meatballs, each about 1.5 inches in diameter.
4. 4

   Pan-fry the meatballs

   • Wipe out the skillet and heat the remaining 1 tbsp of olive oil over medium-high heat.
   • Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan (work in batches if needed).
   • Cook for 5-7 minutes, turning occasionally, until browned on all sides.
   • Remove the meatballs from the skillet and set aside on a plate.
5. 5

   Start the mushroom gravy

   • In the same skillet, melt the butter over medium heat.
   • Add the remaining chopped onion and cook until soft, about 3 minutes.
   • Add the sliced mushrooms and cook until they are browned and tender, about 5-6 minutes.
   • Stir in the remaining minced garlic and cook for another minute until fragrant.
6. 6

   Finish the gravy and serve

   • Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute to remove the raw flour taste.
   • Gradually whisk in the water, tomato paste, and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
   • Bring the gravy to a simmer and cook for 3-5 minutes, stirring, until it has thickened.
   • Stir in the heavy cream, dried thyme, and the remaining 0.25 tsp salt and 0.25 tsp pepper.
   • Return the browned meatballs to the skillet, spooning gravy over them. Simmer for 2-3 minutes to heat through.
   • Garnish with fresh parsley and serve immediately.