To make the lentil-mushroom meatballs: In a food processor, combine the lentils, mushrooms, oats, onion, garlic, parsley, Italian seasoning, red pepper flakes, Tamari, and salt. Pulse until the mixture comes together.
Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the mixture and cook until vegetables in the mixture begin to brown.
Add vegetable broth to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Taste for seasoning and add more salt as needed.
Allow the mixture to cool until it is comfortable to handle. Form into 1” round meatballs and place onto a baking sheet, leaving 1” of space around each one. Bake for 20 minutes at 400ºF, or until golden brown.
To make the sauce: Heat olive oil in a large skillet over medium heat. Add zucchini, yellow squash, and Angel Sweet® tomatoes.
To the skillet and cook until tomatoes just begin to burst and squash are softened and lightly browned, about 10 minutes. To the skillet, add 1 cup water and cook until the sauce is brothy but thickened slightly. Season with salt and pepper to taste. Garnish with basil leaves and serve with lentil-mushroom meatballs.
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