Adapted from Food Network
Makes about 24 golf-ball-size meatballs
Ingredients
2 cups green lentils
2 carrots, chopped (about 1 cup)
1 large onion, chopped (about 2 cups)
2 stalks celery, minced (about 1 cup)
2 clove garlic, minced
4 sprigs thyme, picked (about 1 tablespoon)
2 teaspoons salt
¼ cup plus 2 tablespoons olive oil
3 tablespoons tomato paste
½ pound button mushrooms, sliced (about 3 cups)
½ bunch parsley, chopped (about ½ cup)
½ cup Italian breadcrumbs
3 eggs
½ cup Parmesan cheese, grated
¼ cup chopped walnuts
Basil-Spinach Pesto, for serving (see recipe below)
Directions
- Preheat the oven to 400 degrees F. In a medium pot, add lentils and 2 quarts water. Set pot over high heat and bring water to a boil. Reduce heat to low and simmer lentils until soft but not falling apart, about 25 minutes.
- Pour cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute carrots, onion, celery, garlic, thyme and salt with ¼ cup of olive oil until vegetables soften, about 10 minutes.
- When vegetables are tender and begin to brown, stir in tomato paste. Cook, stirring constantly, until paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place mixture in refrigerator to cool completely, about 25 minutes.
- Drizzle remaining olive oil into a large 9-by-12 baking dish, making sure to evenly coat. Roll lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing from the tray. Serve with pesto.
