Veggie Balls

Ingredients:

2 c lentils

1/4 c plus 2 tbsp olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 garlic clove, minced

1 tbsp fresh thyme, chopped

2 tsp salt

3 tbsp tomato paste

8 ounces button mushrooms, sliced

3 large eggs

1/2 c grated parmesan cheese

1/2 c bread crumbs

1/2 c chopped fresh parsley

1/4 cup finely chopped walnuts

Directions:

1 Bring lentils and 2 quares water to a boil, reduce heat to a low simmer and cook until lentils are soft, about 25 minutes. Drain and cool.

2 Saute onions, carrots, celery, garlic, thyme and salt in 1/4 c of olive oil over medium-high heat, stirring frequently, for about 10 minutes. Add tomato paste and continue to cook, stirring constantly for 3 minutes. Add mushrooms and stir frequently for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a bowl and cool to room temerature.

3 Add the lentils, eggs, parmesan, breadcrumbs, parsley and walnuts to mixture and mix by hand until thoroughly incorporated. Refrigerate for 25 minutes.

4 Preheat oven o 400 degrees.

5 Rol the mixture into about a dozen round, golf ball sized meatballs and place in a 9 x 13 inch baking dish coated with 2 tbsp olive oil, allowing 1/4 inch of space between them.

6 Roast for 30 minutes, or until firm and cooked through.