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Recipe: Mushrooms & Lentils “Polpette”
Mushrooms & Lentils “Polpette”

Mushrooms & Lentils “Polpette”

These mushroom and lentil "polpettes" are perfect with any sauce and can be either a side or even a main dish.

Makes: 15 small balls.

Picture of mushrooms and lentils “polpette”
  • 250 g chestnut mushrooms, sliced
  • 1 red onion, peeled and chopped finely
  • 2 tbsp olive oil
  • 50 g / 1/2 cup ground almond (or any other flour, oat, wheat, spelt)
  • 60 g / 1/2 cup cooked lentils
  • 2 tbsp pickled capers, drained and finely chopped
  • 1 tbsp raisins (or any other dried fruit)
  • Zest from 1 lemon
  • 10 basil leaves (other herbs like mint or coriander can work)
  • Pinch of sea salt and pepper

Chickpea sauce

  • 1 can (240 g) cooked chickpeas, drained (keep the water for later use)
  • 1 garlic clove, grated
  • 150 ml almond milk (or other plant-based)
  • 1 lemon, juiced
  • 1 tbsp tahini
  • 1 tbsp nutritional yeast
  • 20 g coriander (leaves and stems), chopped
  • Pinch of sea salt and pepper
  1. Preheat the oven to 200°C.
  2. Stir fry mushrooms and onions both in a large pan with the oil for 15 minutes, until very soft. Add water to the pan in case they stick too much to it.
  3. When soft, add to a food processor with the rest of the ingredients.
  4. Pulse a few times to mix everything together. You want a very chunky sticky texture.
  5. Remove the knife blades and shape 15 small balls (tablespoon size) with your hands.
  6. Place them on a baking tray covered with baking paper.
  7. Bake for 25 minutes or until golden.
  8. Enjoy with a dipping sauce, in a salad or with a tomato sauce.

Chickpea sauce

  1. Mix all ingredients together with a food processor.
  2. Add salt and pepper to your taste.
  3. Add the coriander and mix again until creamy.


Thanks for the lovely recipe Cecile!