From Trisha 'Scissors' Ripley
Ingredients
  Lentils2 cups
 Water8 cups
  Carrots3 whole
diced
  Celery2 stalks
chopped
 Olive oil2 tbsp
 Large onion1 half
chopped
 Garlic1 clove
minced
 Fresh thyme leaves1 tbsp
chopped
 Salt2 tsp
 Tomato paste3 tbsp
 Mushrooms8 ounces
sliced
 Eggs3 large
lightly beaten
 Parmesan cheese 1/2 cup
grated
 Bread crumbs 1/2 cup
 Fresh parsley 1/2 cup
chopped
 Walnuts 1/4 cup
finely chopped
 Olive oil3 tbsp

cookware

13x9 baking dish (2)
saucepan
large bowl
1
Bring lentils and 8 cups of water to a boil. Reduce heat; simmer 15 minutes or until lentils are tender. Drain lentils and cool to room temperature. (You may also purchased pre-cooked lentils at stores such as Trader Joe's.)
2
Sweat carrots and celery for 2-3 minutes to soften.
3
Cook pre-cooked carrots and celery, onions, garlic, thyme, and salt in 3 tablespoons olive oil over medium-high heat for 10 minutes, stirring often until vegetables are tender and slightly browned.
4
Stir in tomato paste; cook 3 minutes, stirring constantly.
5
Add mushrooms; cook 15 minutes, stirring often until all liquid evaporates. Transfer mixture to a large bowl; cool to room temperature.
6
Add eggs, Parmesan cheese, bread crumbs, parsley, and walnuts as well as lentils to the mushroom mixture. Cover and chill 25 minutes.
7
Preheat oven to 400. Lightly grease 2 13x9 inch baking dishes with 2 tablespoons of olive oil. Scoop chilled vegetable mixture into 1 1/2 inch balls, packing mixture firmly. Arrange balls 1/4 inch apart in prepared baking dishes.
8
Bake for 30 minutes or until balls are firm and cooked through. Let stand 5 minutes before serving.
Notes

Top the "meat"balls with tomato sauce and add some pasta or veggies for a full meal; use them in a pita pocket with tahini sauce and veggies in place of falafel; add them to your salad; or top them with some chipotle veganaise on top of a toasted English muffin for a zesty sandwich.