Name: Mushroom Walnut Lentil Balls
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 1 cup water; 3 tablespoons ground flaxseed; 2 tablespoons grapeseed oil; 3 cups mixed mushrooms, portobello, shiitake, or cremini. Stems removed and diced.; 1 cup onion; 4 cloves garlic; 1 tablespoon dried basil; 2 teaspoons ground cumin; 1 teaspoons paprika; 1/4 teaspoons cayenne pepper; 1 cup walnuts; 1 tablespoon tamari; 1.5 cups cooked brown lentils; 1.5 cups whole wheat flour; 1 tablespoon lemon juice; 3/4 teaspoons sea salt

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Mushroom Walnut Lentil Balls

Courses: Dinner Recipe Keys:

Nuts & Seeds

Oils (MUFAs)

Plant Protein

Level of Difficulty: Beginner Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr Servings: 6 Calories: 349.9 kcal (per serving)

Description

Portfolio Diet Score: 3 points per serving

Nuts & Seeds: 2 points
Plant protein: 0.5 point
Oils (MUFAs): 0.5 point

Instructions

Preheat oven to 375°F (190°C). Line baking sheet(s) with parchment paper.
In a small bowl, mix together water and flaxseed. Set aside and allow to gelatinize, about 10 minutes.
Meanwhile in a large sauté pan over medium high heat add 1 tbsp oil. Add mushrooms. Sauté until slightly brown, about 5 minutes.
Next add onions, garlic, basil, cumin, paprika, and cayenne. Sauté until fragrant, about 3 minutes.

Note

Serve with a side of barley to add viscous fibre portfolio points.
It is strongly recommended to use low-sodium tamari to reduce the recipe's
sodium content.

This recipe was adapted from Amy Symington's The Long Table Cookbook: Plant-based recipes for optimal health.

Calories	349.9 kcal	Monounsaturated Fat	2.7 g
Protein	14.7 g	Polyunsaturated Fat	10.9 g
Bean Protein	3.8 g	Total Carbohydrate	40.3 g
Soy Protein	0.3 g	Dietary Fibre	7.6 g
Fat	15.9 g	Viscous Fibre	0 g
Saturated Fat	1.0 g

Mushroom Walnut Lentil Balls