Vegetarian Lentil and Mushroom Meatballs
"Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later)...."
INGREDIENTS
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1 cup dried brown lentils, picked over and rinsed
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1 bay leaf
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2 cups vegetable broth (or water)
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8 ounces cremini mushrooms (or white mushrooms), sliced
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½ cup old-fashioned oats
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½ cup flat-leaf parsley leaves
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes
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½ teaspoon dried thyme
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½ teaspoon dried terragon
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2 tablespoons olive oil
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1 medium white onion, chopped
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3 to 4 garlic cloves, minced
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¼ cup red wine
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1 tablespoon tamari soy sauce (optional)
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2 eggs
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sea salt and pepper to taste
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