Cheesy marinara lentil meatballs

Serves 4 1 cup Crossbow brown or black lentils 2 tbs olive oil plus more for drizzling 1 onion, chopped 2 large carrots, and chopped 2 tbs tomato paste ¼ tsp dried oreganum ¼ tsp dried thyme 1/ tsp dried basil 1 tsp salt ½ cup chopped walnuts ¼ cup seasoned wholewheat breadcrumbs ¼ cup grated Parmesan cheese 2 eggs, beaten 3 cups marinara sauce (tomato, garlic and chilli sauce with basil) ½ cup grated mozzarella cheese ¼ cup chopped parsley Bring a large pot of water to the boil. Add the lentils and cook for about 20 – 30 minutes until very tender. Drain and set aside to cool slightly.

In a large pan, heat 2 tbs of oil over medium heat.

Add the onion and sauté 5 minutes. Add the carrots and sauté another 5 minutes until softened. Add the tomato paste and sauté for another 2 minutes. Set aside.

Place the vegetable mixture with the lentils, oreganum, thyme, basil and salt in a food processor. Pulse until partially broken down and sticky. Remove to a bowl.

Process the walnuts, breadcrumbs and Parmesan cheese in the food processor until the mixture resembles crumbs. Combine with the lentil mix.

Add the beaten eggs, mix through. Set aside in the fridge for 30 minutes to firm.

While lentils cool, preheat the oven to 350°C and line a baking sheet with parchment paper.

Roll the chilled lentil mix into ‘golf balls’ and place on the sheet. Drizzle the top of each ball with olive oil then bake for 20 – 30 minutes.

Turn the oven higher to 200°C. Place the cooked balls in a greased baking dish and pour the marinara sauce over the meatballs.

Top with mozzarella cheese and cover with oiled foil to prevent sticking. Bake for 10 – 15 minute until bubbling.

Remove from the oven and sprinkle with fresh parsley.

Recipe: Pulses.org