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Spaghetti and Lentil Mushroom Meatballs

I think I have been to more co-ops and organic/GMO free/environmentally sustainable/wall to wall all-natural goods stores in the last fews days than I have visited in my entire life.

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Yep, Vermont will do that to you.  I also got to see some pretty places and pretty ponies.

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Mashup of the Vermont Icelandic Pony Barn and Church Street Market in Burlington

This recipe is definitely well suited to this trip, as making a dinner that features a meat substitute is probably common around these parts.  (Though not so common in our house.)

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I’m perfectly content to substitute beans or lentils into my meals for protein, but trying to sneak it past my husband can be tricky. He’s a 100% meat and potatoes-what-is-this-non-meat-stuff kind of guy.

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So I told him these were mushroom meatballs and left the lentil part out. Still, he didn’t seem too thrilled.  What a party pooper.

I, on the other hand, thought these were mighty tasty. The consistency is a bit smoother than what you’d get with meat, but the flavors were intriguing and it really hit the spot.

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You could definitely find me eating these “meatballs” sans pasta, dipped in hummus, or sandwiched between two pieces of sourdough bread accompanied by melty cheese.

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Or we can stick with the traditional route–spaghetti and marinara sauce.

Hop on over to Cookie and Kate for the recipe, it’s a real winner!

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