Italian-Style Lentil & Mushroom (Not)Meatballs

Delicious and very versatile recipe that’s great with pasta, salad or shaped into burger patties.

2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil
2 cups (260 g) diced carrots
1 cup (70 g) chopped portobello mushrooms
1 cup (160 g) diced yellow onion
2 cups (400 g) cooked green, brown, or French green lentils (roughly ¾ cup/140 g dry)
2 tablespoons water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
2 teaspoons ground psyllium husk
2 teaspoons rough-chopped fennel seed
1 teaspoon fresh-cracked black pepper
1 teaspoon sea salt, plus more to taste
½ teaspoon red pepper flakes
½ teaspoon smoked paprika

View the full recipe at Green Evi →