1 cup brown lentils
2-3 cups water
6-8 mushrooms, sliced
1 slice bread, preferrably whole grain
1/2 small onion, finely diced
2 cloves garlic, minced
2-3 tsp. Italian seasoning blend (or oregano, thyme, basil, and fennel seeds, if you have)
salt and pepper to taste
cook lentils in water until very soft, 30-40 minutes. sautee mushrooms in 2-3 tbsp. olive oil until soft. finely chop sauteed mushrooms, and save the mushroomy olive oil in the pan. soak bread slice in veggie stock. transfer cooked lentils to a bowl and mash up with a potato masher or fork. break up soaked bread and add to lentils and mash all together. add finely chopped mushrooms, onion, garlic, Italian seasonings, salt and pepper and mix well. if it seems to dry, add a little veggie stock, or if it seems too wet, add a littld dry breadcrumbs. form into balls (i usually get about 12) and coat each one with breadcrumbs. heat pan with mushroom oil (you may need to add a little more olive oil) to medium high and sautee the meatballs, turning to get each side browned.
if you're making spagetti sauce, you can add the meatballs when they're done sauteeing, but don't cook them in the sauce too long or else they will fall apart. i also like to make meatball sandwiches with them, just put them in sub rolls with tomato sauce and whatever cheese substitute you like and bake in oven for 10 or so minutes. these guys freeze well, too. yummy!