Veggie Balls

Veggie Balls
Photo by John Kernick

Ingredients

  • 2 teaspoons salt
  • 1 tablespoon fresh thyme
  • 3 tablespoons tomato paste
  • 2 carrots
  • 6 tablespoons olive oil
  • ¼ cup walnuts
  • ½ cup fresh parsley
  • + 8 more ingredients
    • 8 ounces Button Mushrooms
    • 2 cups lentils
    • ½ cup bread crumbs
    • 2 celery stalks
    • 1 large onion
    • 1 garlic clove
    • ½ cup grated Parmesan cheese
    • 3 large eggs

Combine the lentils and 2 quarts 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. Add 1/4 cup of the olive oil to a large frying pan and sauté...

View full recipe at Epicurious

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