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Veggie Balls

cooking.nytimes.com
  • 135 minutes
  • Serves 24

INGREDIENTS

2 cups

lentils

1/4 cup

olive oil

1 large

onion

2

carrots

2

celery stalks

1

garlic clove

1 tbsp

thyme

2 tsp

salt

3 tbsp

tomato paste

8 oz

button mushrooms

3 larges

eggs

1/2 cup

rennet-free parmesan cheese

1/2 cup

bread crumbs

1/2 cup

parsley

1/4 cup

walnuts