Lentil Meatballs



Combine the lentils, vegetable stock, onions, and garlic and bring to a boil. 

Turn down the heat, and let the lentils simmer, covered, for about 20 to 25 minutes, or until very soft. 

Remove from heat and mash well. 

Meanwhile, heat the olive oil over medium-high heat. 

Add the mushrooms, thyme and basil, sauté until the mushrooms are very soft,  

Working in batches, in a food processor or blender, combine 1/2 of the lentil mixture with the mushrooms, ground flax seeds, sugar, salt, pepper and nutritional yeast and process until smooth. 

Add the mixture to the remaining lentil mixture and mix with a wooden spoon until combined. 

Gradually stir in the flour, one tablespoon at a time, until the mixture holds together. Allow the mixture to reach room temperature before forming into balls. 

Cook the lentil balls 

Heat oil in a heavy-bottomed skillet over medium-high heat. 

Add the lentil balls to the hot oil, cooking only as many at a time as will fit without touching. 

Cook, flipping the lentil balls to brown them on all sides until they’re golden brown, about 4 minutes. 

Repeat until all the lentil balls are cooked. Chill for later use or hold hot for service. 

Nutritional information

  • 4 portions
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Red Lentils, Rinsed 0.55 Lbs. 

Vegetable Stock         0.5 Qt 

Onions, Finely Chopped 0.5 Cups 

Garlic, Finely Chopped ½ Tbs 

Olive Oil ½ Tbs, more as needed 

Cremini Mushrooms, Sliced 0.7 Lbs. 

Thyme, Dried ½ tsp 

Basil, Dried ½ tsp 

Flax Seed, Finely Ground ½ Cups 

Sugar ¼ Tbs 

Salt ¼ Tbs  

Black Pepper ¼ tsp 

Red Star Nutritional Yeast, Flakes ¼ Cups 

Gluten-Free Flour ¼ Cup, more as needed