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Lentil "Meatballs" In Lemon Pesto

1212 faves | 18 recommends

Comments

We loved this. Served on sautéed spinach with garlic olive oil and salt. Followed the recipe, then added more of the spices. It's so good. I think you should use fresh thyme.
Elizabeth Madden   •  17 Jun   •  Report
These were a big hit with my toddler, picky & meat loving stepfather, mother, and myself! Delicious!
Michele Mathewson   •  20 Feb   •  Report
This was really easy and my kids (toddlers) loved it!
Jennie Hobbs   •  12 Feb   •  Report
I kept the recipe as it was written. Turned out really good. Will make again.
Yvette Trejo-Aparicio   •  2 Apr   •  Report
I don't know if Jingyan means that you should add mustard to this, but that could really be good. I made with some fairly significant changes to the base (lentils -> split peas, ricotta -> tofu, breadcrumbs -> roasted cauliflower) but maintained the integrity of the seasoning, which was excellent. The tofu and split peas seemed to work, but next time I'll probably use quinoa or maybe rice for the breadcrumbs because while it held together, it was a little mushy. I didn't have basil on hand, so made a kale pesto instead - the acidity of the lemony sauce paired really nicely with the flavors in the meatball.
Lauren Penney   •  5 Dec   •  Report
also mustard
Jingyan Zhang   •  25 Jun   •  Report
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Ingredients

2 Cups Cooked lentils

2 eggs, lightly beaten

3/4 Cup ricotta

1/4 Cup Fresh Grated parmesan cheese

1 Large Clove garlic, minced

1/2 tsp. fennel seed, crushed

2 Tbsp. Finely Chopped Fresh parsley

Hefty Pinch of Dried or Fresh thyme

1 tsp. Each Sea Salt and Pepper

2/3 Cup breadcrumbs (fresh or panko, preferably)

1 Clove garlic

1/4 Cup pinenuts

Zest and Juice of one Meyer lemon

1/2 tsp. sea salt

1 Cup Packed basil Leaves

1/4 – 1/3 Cup Extra Virgin olive oil

2 Tbsp. Grated parmesan

2 Tbsp. Water to thin

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