2 cups lentils
1 large onion
1 garlic clove, minced
2 carrots, chopped
2 celery stalks, chopped
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
1/4 cup almond flour
1/4 Italian style bread crumbs (or if you are going gluten-free, add 1/4 cup almond flour)
1/2 cup fresh parsley
Combine the lentils and 2 quarts of water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentil and allow to cool.
Add the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, adding about 1/4 cup of water, stirring frequently. Add any seasoning you’d like. Cook until the vegetable are tender, add the tomato paste and continue to cook, stirring constantly. Add the mushrooms and cook, stirring frequently, until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs to the mixture, a sprinkling of Parmesan cheese, bread crumbs and almond flour (or the 1/2 cup almond flour) and parsley. Mix well. Place in the refrigerator for 25 minutes.
Preheat the oven to 400 degrees fahrenheit.
Lightly oil a baking dish. Set aside.
Roll the mixture into round balls (size them however you’d like), making sure to pack the vegetable mixture firmly. Place the ball in the prepared baking dish, allowing space between them.
Roast for 30 minutes, or until the patties are firm and cooked through.
These babies were oh-my-goodness-good, trust me!