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Vegetarian Lentil Meatballs in Lemon Pesto

Rip & Tan
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Basil, leaves

2

large clove Garlic

1

Lemon, zest and juice

2 cups

Lentils, cooked

2 tbsp

Parsley

1 pinch

Thyme, fresh dried

2

Eggs

1/2 tsp

Fennel seed

1 tsp

Pepper

1 1/2 tsp

Sea salt

1/4 cup

Olive oil, extra virgin

1/4 cup

Pinenuts

2/3 cup

Breadcrumbs fresh or panko

2 tbsp

Parmesan, grated

1/4 cup

Parmesan cheese, fresh grated

3/4 cup

Ricotta

2 tbsp

Water to, thin