Every Helping
Sign in

Lunch recipe · from the recipe book

Brown Lentil Mushroom Balls with Roasted Squash

Savory, earthy lentil-mushroom balls with crisp edges and a tender middle, served over caramelized butternut squash and Brussels sprouts with thyme.

Brown Lentil Mushroom Balls with Roasted Squash

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 3 cups720 gWater
  • 3¼ cups sliced225 gWhite mushroomsfinely chopped
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • ½ cup chopped50 gWalnutsfinely chopped
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp16 gTomato paste
  • 2⅛ tsp10 gLow-sodium soy sauce
  • 2 tsp2 gDried thyme
  • ¾ tsp2 gPaprika (sweet or smoked)
  • 4 cups cubed560 gButternut squash, peeledcut into 3/4-inch cubes
  • 4 cups350 gBrussels sproutstrimmed and halved
  • 2½ tbsp36 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Simmer the lentils in the water in a saucepan, partly covered, for 20 to 25 minutes until tender but not mushy; drain well and let cool slightly.
  2. Meanwhile, heat one third of the olive oil in a skillet over medium heat and cook the onion and mushrooms for 8 to 10 minutes until the liquid has evaporated and they are browned; stir in the garlic for 1 minute, then take off the heat.
  3. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  4. On the first pan, toss the butternut and brussels sprouts with another third of the olive oil, half the thyme, half the salt and half the black pepper. Roast for 15 minutes while you make the balls.
  5. In a large bowl, mash the lentils roughly with a fork. Add the mushroom mixture, walnuts, oats, egg, parmesan, parsley, tomato paste, soy sauce, paprika, the remaining half of the thyme, the remaining half of the salt and the remaining half of the black pepper; mix well and rest 5 minutes so the oats absorb moisture.
  6. Roll the mixture into about 20 balls and set them on the second pan; brush with the remaining third of the olive oil.
  7. Stir the vegetables, then roast both pans together for 20 to 25 minutes, turning the balls halfway, until the balls are browned and firm and reach 160°F (71°C) in the center, and the squash is tender and caramelized.
  8. Divide the roasted vegetables and lentil balls among four plates and serve warm.

Contains: Milk, Egg, Tree nuts, Gluten, Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book