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Lentil Ricotta "Meatballs" (With Lemon and Basil)
Ingredients
  • subheading: For the lentils:
  • 1 cup green lentils (picked over and rinsed)
  • 2 cups water
  • subheading: For the “meatballs”:
  • ⅔ cup whole-wheat bread crumbs
  • ⅓ cup parmesan cheese (freshly grated)
  • ¼ cup fresh basil (chopped)
  • 2 cloves garlic (minced)
  • 2 teaspoons lemon zest (from 1 lemon)
  • ½ teaspoon salt
  • pepper (to taste)
  • 15 ounces ricotta cheese
  • 2 eggs (beaten)
  • olive oil (for cooking)
  • subheading: For serving:
  • 10 ounces whole-grain pasta (cooked (dry weight listed))
  • 1 cup marinara sauce
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