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Lentil "Meatballs" In Lemon Pesto
http://www.sproutedkitchen.com/home/2011/12/29/lentil-meatballs-in...
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Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Basil, Packed Leaves
(
1
Cup
)
Garlic
(
2
Large Clove
)
Lentils, Cooked
(
2
Cups
)
Meyer lemon, Zest and Juice of
(
1
)
Parsley, Fresh
(
2
Tbsp.
)
Pinenuts
(
1/4
Cup
)
Thyme, Dried or Fresh
(
1
Hefty Pinch
)
Condiments
Lemon pesto sauce
(
1
)
Cooking & Baking
Each sea salt and pepper
(
1
tsp.
)
Fennel seed
(
1/2
tsp.
)
Olive oil, Extra Virgin
(
1/4
Cup
)
Sea salt
(
1/2
tsp.
)
Bread & Baked Goods
Breadcrumbs (fresh or panko
(
2/3
Cup
)
Drinks
Water to, thin
(
2
Tbsp.
)
Dairy
Parmesan, Grated
(
2
Tbsp.
)
Parmesan cheese, Fresh Grated
(
1/4
Cup
)
Ricotta
(
3/4
Cup
)
Refrigerated
Eggs
(
2
)
Preparation
Read recipe preparation on
sproutedkitchen.com
Sprouted Kitchen
www.sproutedkitchen.com
All 119 recipes
Social Stats
83.8
Rating
1-100
19
Tweets
2,731
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Shares
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Views
5,040
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Recipe Stats
Published December 30, 2011 (1 year ago).
365 people saved this recipe.
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