The Virus Cookbook: Lentil and Mushroom Meatballs - Cooking by the Book

Ingredients

• 100 g [3.5 ounces] dried red lentils
• 100 g [3.5 ounces] chestnut mushrooms
• 70 g [2.5 ounces] gluten-free rolled oats
• 1 tablespoon nutritional yeast
• 1 teaspoon Vegemite or Marmite [or just add some Worcestershire sauce]
• 1 teaspoon Dijon mustard
• Handful of parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon melted coconut oil
• 1 small red onion
• 2 garlic cloves, chopped
• Juice of½ lemon
• 100 g [3.5 ounces] gluten-free or rice flour, plus extra for dusting
• 1 tablespoon olive oil, for greasing
• Salt and pepper