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Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

Really trying to make fall happen even though it's gross outside. This isn't the simplest and quickest recipe, but they can't all be easy. Thinking of making this as an appetizer come christmas time.

Lentil Mushroom Walnut Balls

Slightly Modified an Oh She Glows Recipe for Lentil Balls| Serves: 13-14 lentil balls | Time: ~ 45 min


Lentil Balls

1/2 cup uncooked green #lentils

1 cup #walnuts halves, finely chopped

2 tsp EVO

2 heaping cups finely chopped cremini #mushrooms (one 8-oz package)

3 large garlic cloves, minced

1 cup finely chopped destemmed #kale leaves

1/3 cup dried #cranberries, finely chopped

1/4 tsp rosemary

1/2 tsp thyme

1/2 tsp oregano

1 tsp sherry vinegar

2 Neat Eggs

1/2 cup gluten-free rolled oats, ground into a coarse flour

S&P to taste


1 can of cranberry sauce

1 ripe pear, peeled and finely chopped

1/2 cup pure maple syrup

small pinch fine grain sea salt


Lentil Balls

Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it's a coarse paste with some lentil pieces still intact. Set aside.

Meanwhile, preheat the oven to 325F. Toast the chopped walnuts for 9-12 minutes, until lightly golden and fragrant. After toasting, increase oven temp to 350F.

In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the kale, toasted walnuts, cranberries, herbs, and sherry vinegar. Stir until combined and continue cooking for another few minutes until the kale is wilted. Remove from heat and stir in the mashed lentils when ready.

Add Neat Eggs. Stir to combine. Now stir in the 1/2 cup oat flour until combined. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it's way too sticky, add a bit more oat flour. If it's dry, add another tbsp of water.

Line a baking sheet with parchment paper. Shape lentil mixture into balls and pack tightly with your hands so they hold together. Place on baking sheet an inch or so apart. Repeat for the rest. If the mixture is too hot to handle, let it cool for a bit first and then proceed.

Bake the lentil balls at 350F for 15 minutes. Remove from oven, gently flip over, and bake for another 11-13 minutes, until golden and firm on the exterior.


Add the pear and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Add cranberry sauce. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.

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