Meatless Monday Special:
Lentils are the base for this modern
1/3 cup breadcrumbs
3 Tbsp. milk (or almond milk)
1/2 cup lentils
1 cup water
1/2 cup ricotta cheese
1 clove garlic, minced
2 Tbsp. minced parsley
1/2 tsp. dried oregano
1/2 tsp. salt (Celtic Sea Salt preferred)
1/2 tsp. freshly ground black pepper
a little lemon zest
3 Tbsp. oil (grapeseed* or olive oil), divided
Preheat oven to 400 °F. Line a rimmed baking sheet with parchment paper.
Soak the breadcrumbs in milk as the lentils cook. Rinse the lentils very well. Place them in a small saucepan with 1 cup water. Bring to a boil, reduce the heat and cook, uncovered, 15 minutes or until tender, but not mushy. Remove from heat and cool 5 minutes. Drain if necessary.
Place the lentils and breadcrumbs in a food processor bowl and process until a paste forms. Remove this mixture to a medium sized bowl and add the remaining ingredients. Stir and mash with a large spoon until all the ricotta cheese is fully incorporated.
Roll into small balls no larger than 1" in diameter and place on the lined baking sheet. Brush with 2 Tbsp. oil. Bake 12 minutes. Remove the sheet and turn the
Makes 24 - 28
*Note: All SimplyCooking® recipes will soon use grapeseed oil instead of vegetable oil.