Lentil Meatballs | James Beard Foundation

Ingredients

• 1/2 cup dried green lentils
• 5 ounces cremini (chestnut) mushrooms
• 2/3 cup drained sun-dried tomatoes
• 1/2 cup walnuts
• 1 teaspoon soy sauce
• 3 tablespoons olive oil
• 4 garlic cloves, chopped
• 1 onion, finely chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
• 1 teaspoon Lebanese 7-Spice Seasoning
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• Parsley leaves, to garnish
• Salt
• pepper
• Extra virgin olive oil
• 2 garlic cloves, chopped
• 1 large onion, finely chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Pinch of chili flakes
• 6 tomatoes, chopped
• 1 cup vegetable broth (stock)
• One 14-ounce can diced tomatoes
• 1 tablespoon tomato paste
• Handful basil leaves, torn