====== Veggie Balls ====== *2 cups lentils *1/4 cup plus 2 Tbsp olive oil *1 large onion - chopped *2 carrots - chopped *2 celery stalks - chopped *1 garlic clove - minced *1 Tbsp chopped fresh thyme *2 tsp salt *2 Tbsp tomato paste *8 oz. button mushrooms - cleaned and sliced *3 large eggs *1/2 cup grated Parmesan cheese *1/2 cup bread crumbs *1/2 cup chopped fresh parsley *1/4 cup finely chopped walnuts \\ - Combine the lentils and 2 qut 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 min. Drain the lentils and allow to cool. - Add 1/4 cup of the olive oil to a large frying pan and saute the onions, carrots, celery, garlic, thyme and salt over med-high heat, stirring frequently, for about 10 min, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 min. 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. - Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 min. - Preheat oven to 400 deg. Drizzle the remaining 2 Tbsp olive oil into a 9x13 dish and use your hand to evenly coat the entire surface. Set aside. - Roll the mixture into round, golf ball sized meatballs (about 1 1/2"), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish in even rows allowing 1/4" space between the balls. - Roast for 30 min, or until the balls are firm and cooked through. All the balls to cool for 5 min. in the baking dish before serving. Can serve with pesto, queso gravy, or tzatziki sauce. \\ Serves: 12 Total cook time: 45 min. Source: NYT cooking app \\ \\ {{tag>food side}}