1 cup dry lentils

1 package of sliced mushrooms

1/2 onion

3 T minced garlic

2 T liquid aminos

1/3 cup of Bob’s Red Mill Paleo Flour (could sub other flour)

3 T ground flax seed

3 T hemp seed

3 T nutritional yeast

1 T Italian seasoning blend, 1/2 tsp fennel seed, 1 tsp chili flakes, s+p to taste


  1. Cook lentils in boiling water – drain and set aside.
  2. While lentils are cooking, heat ~1T of oil or ghee in a pan and cook onion, mushrooms, and garlic.
  3. Once veggies are done, place in blender with cooked lentils (try to drain any excess water from the veggies).
  4. Add liquid aminos, flour, flax, hemp, nutritional yeast, and seasonings to blender. Pulse until ingredients appear blended (only 4-5 pulses).
  5. Place in fridge for at least 30 min – this makes the balls easier to form.
  6. Once cooled, roll mixture into balls and place on a parchment paper lined baking sheet.
  7. Bake at 350 for 20-25 minutes or until “meat”balls are browned.

I served mine with Banza pasta, marinara sauce, shaved brussel sprouts, and Parmesan cheese!