Lentil Meatballs with Lemony Basil Sauce

Steps

1. Simmer the lentils in the water in a saucepan, partly covered, for 25 minutes until tender but not mushy. Drain well, spread on a plate and cool for 10 minutes.
2. Meanwhile, preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
3. Heat 1 tablespoon of the olive oil (about a quarter) in a skillet over medium heat. Cook the onion and mushrooms for 8 minutes until browned and dry, adding two-thirds of the garlic for the last minute. Let cool slightly.
4. Toss the cauliflower and carrot on one sheet pan with 2 tablespoons of the olive oil (about half), a third of the salt and half of the black pepper. Roast for 30–35 minutes, stirring once, until browned and tender.
5. Pulse the lentils with the mushroom mixture in a food processor until coarse and sticky. Transfer to a bowl and mix in the egg, breadcrumbs, parmesan, oregano, another third of the salt and the remaining half of the black pepper.
6. Roll the mixture into about 20 balls and set them on the second sheet pan. Bake for 25 minutes, turning halfway, until firm and browned and the center reaches 160°F (71°C).
7. For the herb sauce, blend the basil, parsley, walnuts, lemon juice, the remaining third of the garlic, the remaining olive oil (about a quarter), the remaining salt and 2–3 tablespoons of water until smooth.
8. Serve the lentil meatballs over the roasted cauliflower and carrots, spooning the herb sauce over the top.