Veggie Balls with Lentils

Sunday , 5, January 2014 Leave a comment

Veggie Balls

Here’s a scrumptious and delicious way to enjoy Lentils…

Even healthier because they’re baked not fried 😉

Serve with Pesto..Marinara…or your favorite sauce.


  • 2 cups Lentils
  • 1/4 cup plus 2 tbsp. Olive Oil
  • 1 large Onion… chopped
  • 2 Carrots…chopped
  • 2 Celery Stalks… chopped
  • 1  clove Garlic…  minced
  • 1 tbsp. fresh Thyme…chopped
  • 2 tsp. Salt
  • 3 tbsp. Tomato Paste
  • 8 oz. Button Mushrooms… clean and sliced
  • 3 large Eggs
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup Bread Crumbs
  • 1/2 cup  fresh Parsley…chopped
  • 1/4 cup  Walnuts…finely chopped


  • Combine Lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat.
  • Reduce heat to low and simmer until Lentils are soft..not mushy.. about 25 minutes. Drain and cool.
  • Add 1/4 cup of Olive Oil to a large frying pan.. sautĂ© Onions, Carrots, Celery, Garlic, Thyme, Salt over medium-high heat..stirring frequently.. about 10 minutes.. until vegetables are tender and beginning to brown.
  • Add Tomato paste.. continue to cook.. stirring constantly…for 3 minutes.
  • Add Mushrooms.. cook.. stirring frequently.. for an additional 15 minutes until all liquid is absorbed.
  • Put mixture into a large bowl.. let cool to room temperature. When cool… add Lentils to vegetable mixture.
  • Add Eggs.. Parmesan.. Bread crumbs.. Parsley..Walnuts to vegetable mixture.. mix by hand until well blended.
  • Put in refrigerator about 25 – 30 minutes
  • Heat oven to 400 degrees.
  • Drizzle remaining 2 tbsp. olive oil into a 9×13-inch baking dish..swirl dish to coat evenly
  • Roll mixture into round.. golf ball-size” meatballs” making sure to pack the vegetable mixture firmly.
  • Place into baking dish 1/4 inch apart. Cook in oven 30 minutes until firm & browned.
  • Cool 5 minutes…serve & enjoy 🙂

Recipe courtesy of Epicurious

Veggie Balls with Lentils





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