• 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

1. 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.
2. 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.
3. 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.
4. Preheat oven to 400 deg. Drizzle the remaining 2 Tbsp olive oil into a 9×13 dish and use your hand to evenly coat the entire surface. Set aside.
5. 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.
6. 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