Herbed Lentil Balls in Creamy Mushroom Gravy

Steps

1. Simmer the lentils in 600 g of the water in a saucepan for 20 to 25 minutes until very tender, then drain well and let cool 10 minutes.
2. Meanwhile, bring the remaining 440 g of water and the rice to a boil in another pot, cover, and cook on low for 18 minutes; rest off the heat, covered.
3. Heat the oven to 400°F (200°C) and line a sheet pan with parchment brushed with 7 g of the olive oil.
4. Warm 7 g of the olive oil in a skillet over medium heat and cook half the onion and half the garlic for 5 minutes until soft; scrape into a large bowl.
5. Mash the lentils into the bowl, leaving some texture, then stir in the egg, breadcrumbs, Parmesan, two-thirds of the parsley, half the thyme, the rosemary, 2 g of the salt and half the black pepper.
6. Roll the mixture into 20 balls, set them on the sheet pan, and bake 20 to 25 minutes, turning once, until browned and firm and the center reaches 160°F (71°C).
7. While the balls bake, heat the remaining 13 g of olive oil in the skillet over medium-high heat and cook the mushrooms for 8 minutes until browned.
8. Add the remaining onion and remaining garlic to the mushrooms and cook 3 minutes, then sprinkle in the flour and stir 1 minute.
9. Whisk in the vegetable broth, milk and soy sauce with the remaining thyme, remaining 1 g of salt and remaining black pepper; simmer 5 minutes until the gravy thickens.
10. Stir the spinach into the gravy until wilted, then nestle the baked lentil balls in and spoon the gravy over them.
11. Fluff the rice and serve the lentil balls and mushroom gravy over it, scattered with the remaining parsley.