- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup mushrooms, roughly chopped
- 1/ 2 cup quick oats
- 3/ 4 cup vegetable stock
- 2 cups brown lentils, rinsed and drained
- Handful parsley, roughly chopped
- 1/ 2 cup breadcrumbs
- 1 teaspoon Dijon mustard
- 1 teaspoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Black pepper
- Pasta, of choice, for serving
Heat a skillet over medium heat, then add olive oil and shallots, and fry for 3 minutes. Add the garlic and mushrooms and cook until the mushrooms have significantly reduced in size. Set aside to cool.
Heat the oats and vegetable stock in a saucepan over medium heat and cook until the liquid is completely absorbed (it should be very dry).
In the bowl of a food processor add the washed lentils, mushroom mixture, oats and all remaining ingredients. Pulse the mixture until it roughly clumps together. Preheat oven to 350ºF, roll the mixture into balls and coat in more breadcrumbs.
Heat a saucepan with olive oil and fry the balls until golden brown, then bake for 10 minutes in the oven.
Serve with pasta.