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1
Preheat the oven to 400 degrees F.
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2
In a medium pot, add the lentils and 2 quarts water.
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3
Set the pot over high heat and bring the water to a boil.
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4
Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
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5
Pour the cooked lentils through a colander and let cool.
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6
In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
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7
When the vegetables are tender and beginning to brown, stir in the tomato paste.
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8
Cook, stirring constantly, until the paste darkens, about 3 minutes.
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9
Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes.
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10
Remove vegetables from frying pan and set aside to cool.
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11
In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto.
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12
Mix until well combined.
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13
Place the mixture in the refrigerator to cool completely, about 25 minutes.
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14
Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly.
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15
Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly.
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16
Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
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17
Roast the lentil balls until firm and cooked through, about 30 minutes.
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18
Allow the meatballs to cool for five minutes before removing them from the tray.
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19
Serve with pesto.
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20
Preheat the oven to 350 degrees F.
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21
Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes.
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22
Set the nuts aside to cool.
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23
Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat.
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24
Next, fill a large bowl with ice water.
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25
Drop the spinach and basil into boiling water and give the leaves a stir.
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26
After 1 minute, remove the greens and plunge them into ice water.
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27
Discard the boiling water
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28
Once cool, remove the greens from the ice bath and squeeze them dry.
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29
Give them a rough chop and transfer to a food processor.
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30
Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
