One of my New Year’s resolutions was to eat less meat and more beans. The first new recipe I tried was on New Year’s Eve. Lentil sliders are now one of my new favorite recipes. They are super easy and fun. Leftovers make great lunch food as they are really good cold. Here is the recipe.
2 cups lentils
3 T olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 T fresh thyme chopped
1 t salt
3 T tomato paste
8 ounces mushrooms, chopped
3 large eggs (or egg substitute)
¼ cup grated Parmesan cheese
½ cup breadcrumbs
½ cup fresh parsley, chopped
¼ cup walnuts, finely chopped
- Cook the lentils in 8 cups of water until tender (30-40 min.).
- Cook onions, carrots, celery, and thyme is 1 T olive oil, add salt, cook for 10 min until vegetables are soft. Add tomato past and cook a minute more, stirring constantly. Add the mushrooms and cook 15 minutes until mixture is dry. Put the mixture in a large bowl and cool to room temperature.
- Add eggs (or egg substitute), cheese, breadcrumbs, parsley, walnuts, and cooked lentils to vegetable mixture. Cover and chill for at least 25 minutes.
- Preheat oven to 400 degrees. Spray a large baking dish with non stick spray. Scoop chilled lentil mixture into 1-2 inch balls, packing mixture firmly. Arrange them on the baking sheet about ¼ inch apart. Bake for 30 minutes.
I served them on small rolls with tomato sauce.
ENJOY!! Let me know if you like them as much as I do.