Veggie Balls

Ingredients

• 1 cups lentils
• 2 tablespoon olive oil
• ½ onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• ½ tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1½ tablespoons tomato paste
• 4 ounces Button Mushrooms, sliced
• 2 eggs
• ¼ cup grated Parmesan cheese
• ¼ cup bread crumbs
• ¼ cup chopped fresh parsley
• ⅛ cup finely chopped walnuts

Method

1. Combine the lentils and 1 quart water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
2. Add olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
3. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
4. Preheat the oven to 400°F.
5. Drizzle olive oil into a 9x13-inch baking dish and evenly coat the entire surface. Set aside.
6. Roll the mixture into round meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
7. Roast for 30 minutes, or until the meatballs are firm and cooked through.
8. Allow the meatballs to cool for 5 minutes in the baking dish before serving.