cookware
- 13x9 baking dish (2)
- saucepan
- large bowl
1 | Bring lentils and 8 cups of water to a boil. Reduce heat; simmer 15 minutes or until lentils are tender. Drain lentils and cool to room temperature. (You may also purchased pre-cooked lentils at stores such as Trader Joe's.) |
2 | Sweat carrots and celery for 2-3 minutes to soften. |
3 | Cook pre-cooked carrots and celery, onions, garlic, thyme, and salt in 3 tablespoons olive oil over medium-high heat for 10 minutes, stirring often until vegetables are tender and slightly browned. |
4 | Stir in tomato paste; cook 3 minutes, stirring constantly. |
5 | Add mushrooms; cook 15 minutes, stirring often until all liquid evaporates. Transfer mixture to a large bowl; cool to room temperature. |
6 | Add eggs, Parmesan cheese, bread crumbs, parsley, and walnuts as well as lentils to the mushroom mixture. Cover and chill 25 minutes. |
7 | Preheat oven to 400. Lightly grease 2 13x9 inch baking dishes with 2 tablespoons of olive oil. Scoop chilled vegetable mixture into 1 1/2 inch balls, packing mixture firmly. Arrange balls 1/4 inch apart in prepared baking dishes. |
8 | Bake for 30 minutes or until balls are firm and cooked through. Let stand 5 minutes before serving. |
notes
Top the "meat"balls with tomato sauce and add some pasta or veggies for a full meal; use them in a pita pocket with tahini sauce and veggies in place of falafel; add them to your salad; or top them with some chipotle veganaise on top of a toasted English muffin for a zesty sandwich.