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Lentil "Meatballs" In Lemon Pesto

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Lentil

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)
  • lemon pesto sauce
  • 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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Published 2014-09-09 12:16:17 (2 years ago).

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