Veggie Balls

Veggie Balls
Photo by John Kernick

Ingredients

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

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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