Veggie Balls

Veggie Balls
Photo by John Kernick

Ingredients

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

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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