We top ours with pesto sauce or use in spaghetti and "meatballs", and I have put them in a "meatball" sub. All have been delicious!
The recipe originates from The Meatball Shop in Manhattan!
Ingredients:
2 cups lentils (I prefer a combination of french green and brown)
olive oil
1 large onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 clove garlic, minced
1 tsp thyme (or 1 Tbs fresh thyme)
2 tsp salt
3 Tbs tomato paste
8 oz mushrooms (cremini or button) wiped clean and finely chopped
3 large eggs
1/2c parmesan
1/2c bread crumbs
1/2c parsley
1/4c walnuts
Instructions:
Cook lentils. Place lentils in a sauce pan filled with about 2 quarts of water. Bring water to a boil and then reduce to a low simmer for about 25 minutes or until lentils are tender. Drain and allow to cool.
In a medium sized pan, place 3 Tbs of olive oil and saute onions, carrots, celery, garlic, thyme and salt over medium heat. Stir frequently. After veggies start to brown, about 10 minutes, add tomato paste. Stir constantly for about 2-3 minutes. Add mushrooms and saute until well cooked and liquids are absorbed, about 10 minutes. Remove from the heat and allow mixture to cool. When cooled, add to lentils in a large mixing bowl.
In a small food processor, add parmesan, bread crumbs, parsley and walnuts. Pulse just to combine and finely chop the walnuts.
Once cooled, add eggs and parmesan mixture to lentils and veggies. Mix well and place in the refrigerator for about 20 minutes. I make the mixture in the morning and form the meatballs at dinner time right before I cook them.
When ready to cook, preheat the oven to 400 degrees, oil the bottom of a 9x13 glass baking dish, and roll mixture into golf ball sized balls, be sure to firmly pack together. Place in the dish and bake for about 30 minutes.
