1 1/2 cups Vegetable Broth or water
1/2 cup diced onion, divided
1 clove garlic, minced
1 1/2 teaspoons extra-virgin olive oil
1 cup finely chopped white button mushrooms
1/2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1/2 cup brown rice flour or oat flour (see Recipe Notes)
2 tablespoons finely chopped walnuts
2 tablespoons flaxseed meal
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
Preheat oven to 350 degrees. While lentils cook, heat olive oil over medium-low heat in a large skillet. Add remaining 1/4 cup onions, mushrooms, and spinach. Cook 5 minutes, stirring frequently. Set aside.
When lentils are done cooking, drain and stir into onion-mushroom-spinach mixture. Add oat flour, walnuts, flaxseed meal, basil, parsley, garlic powder, and salt. Stir well. Transfer to a food processor or blender and process 10-15 seconds or until smooth. Form mixture into balls (about 2 tablespoons per ball) and place on an 11 by 17-inch baking dish that has been rubbed with olive oil. Bake 30 minutes.
Yield: 8 servings (serving size: 2 meatballs)
- To sort lentils, spread them in a single layer on an 11 x 17-inch baking sheet. Look for discolored or misshapen beans, and discard any unwanted debris. Place good lentils into a colander and rise thoroughly with warm water.
- Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
- Serve alone as an appetizer or as part of a main dish.
- Make a Daniel Fast spaghetti and meatballs dish by topping with Classic Tomato Sauce and brown rice, spaghetti squash, or whole grain pasta.
- Be sure to watch my video, “How to Make Daniel Fast Meatballs,” for cooking instructions.