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Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

URL: https://ohsheglows.com/lentil-mushroom-walnut-balls-with-cranberry-pear-sauce/

Ingredients

The lentil balls

  • ½ cup uncooked green lentils
  • 1 cup walnut halves, finely chopped
  • 2 teaspoons extra virgin olive oil
  • 2 cups finely chopped cremini mushrooms
  • 3 large garlic cloves, minced
  • 1 cup finely chopped destemmed kale leaves
  • ⅓ cup dried cranberries, finely chopped
  • ½ teaspoon finely chopped fresh rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 tablespoon sherry vinegar
  • 2 tablespoons ground flax
  • 3 tablespoons water
  • ½ cup gluten-free rolled oats, ground into a coarse flour
  • ½-¾ teaspoon fine grain sea salt
  • to taste freshly ground black pepper

The cranberry sauce

  • 2 cups frozen or fresh cranberries
  • 1 ripe pear, peeled and finely chopped
  • ½ cup pure maple syrup
  • small pinch fine grain sea salt

Instructions

  1. Cook lentils in water until tender, then mash them into a coarse paste.
  2. Preheat the oven and toast walnuts until golden.
  3. Sauté mushrooms and garlic in olive oil until water is mostly evaporated, then add kale, walnuts, cranberries, herbs, and sherry vinegar.
  4. Combine the sautéed mixture with the mashed lentils, then add a flax-water mixture and oat flour.
  5. Form the mixture into balls and place them on a baking sheet.
  6. Bake the lentil balls, flipping halfway through until golden.
  7. For the sauce, simmer cranberries, pear, and maple syrup until thickened, then mash the pear.

Nutrition Facts (estimated)

Servings
13-14 balls
Calories
140
Total fat
6g
Total carbohydrates
21g
Total protein
4g
Sodium
95mg
Cholesterol
0mg

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