Veggie Balls

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Preparation

In a saucepot, combine the lentils and the water. Cook over medium-low heat about 25 minutes or until the lentils are tender and the liquid is all evaporated. Let them cool on a plate (you should have 2 cups in total).

In a skillet, heat 2 Tbsp. (30 mL) of olive oil over medium heat.

Add the diced eggplant and zucchini. Cook for about 6 minutes, stirring once in a while.

Add the chopped garlic and continue cooking for 4 minutes or until the vegetables are nicely golden brown. Season, add the herbes de Provence and remove from the heat. Let it cool slightly.

Preheat the oven at 400°F.

Transfer the lentils in the bowl of a food processor and add the tomato paste as well as the Dijon mustard.

Puree until all the ingrédients are well combined. Remove from the food processor, transfer to a large bowl and add cooled vegetables. Reserve.

Whisk the egg and the goat’s cheese in a bowl. Add the parsley and transfer to the bowl with the lentils.

Add the breadcrumbs and the almond powder. Mix well and check seasonning.

Brush a baking sheet with the leftover olive oil, making sure to keep a very small amount to oil your hands.

Form small «meatballs», about 1 ½ inch wide by pressing the mixture in the palm of your hands. Place the «meatballs» on the baking sheet and repeat with all the mixture (if needed, oil your hands as you form the balls).

Bake in the oven for 10 minutes, turn the «meatballs» around on the sheet and continue cooking another 4 or 5 minutes.

Remove from the oven and serve with a tomate sauce or even a fresh pesto.