1 tablespoon olive oil
1 cup mushrooms, brunoise
1/2 small onion, minced
2 cloves garlic, minced
1 cup cooked brown lentils, cooled
4 sundried tomatoes, in oil, chopped
1 egg, beaten lightly
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 400 degrees fahrenheit.
Heat the oil in a skillet, and add the mushrooms. Cook, stirring occasionally, for about 10 minutes, or until they have released all of their moisture. Add the minced onion and cook until tender, about two to three minutes, then add the garlic and cook until fragrant, one minute. Set aside to cool.
Place half of the lentils and the sundried tomatoes in the bowl of a food processor. Process until smooth.
In a bowl, combine the whole lentils, processed lentils, and cooled mushrooms. Add the egg, Parmesan, breadcrumbs, parsley, salt, and pepper. Stir until well combined.
Make small meatballs about the size of a golf ball and arrange on a greased baking sheet. Bake for 20 minutes.
Serve over pasta with tomato sauce.