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Lentil Carrot "Meatballs"

From Statesboro Market2Go

<p>These meatless &#8220;meatballs&#8221; are great for a hearty vegan dinner! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

1 14 ounce can Brown lentils (drained and rinsed)
1 Onion (diced)
1 clove Garlic (crushed)
1 Carrot (peeled & diced)
1/2 cup Sweet potato (diced & roasted)
1/2 cup Tomatoes (preferably cherry, roasted)
1/3 cup Walnuts (or try substituting other nuts of choice)
1 tablespoon Olive oil (plus some for drizzling)
Salt & pepper to taste
Tomato sauce (for serving)
Toasted pine nuts (for garnish)
Parsley (for garnish)

Step by Step Instructions
  1. Preheat the oven to 390 degrees, drizzle the sweet potato and cherry tomatoes with olive oil, then roast them for 20 minutes in the oven. While they roast, fry the onion, garlic, and carrot on low heat for 5 minutes.
  2. Blend the sweet potato, tomatoes, walnuts (or other nuts of choice), and olive oil in a food processor until a smooth paste has formed. Add this paste to the pan with the other vegetables and cook for 5 more minutes. Stir in the lentils and let cook for a minute or two before allowing the mixture to cool.
  3. Form the mixture into small balls and bake them in the preheated oven for 30 minutes. Serve the "meatballs" with tomato sauce poured over them and with parsley & toasted pine nuts as garnish.