Add lentil-meatballs-with-lemon-pesto

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/vegetarian/Lentil Meatballs with Lemon Pesto.cook

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+In a #food processor{}, pulverize the cooked @lentils{2%cups} into mush.
+
+Put them in a #mixing bowl{}, and add the lightly beaten @eggs{2}, @Ricotta{3/4%cup}, grated @Parmesan{1/4%cup}, minced 1 clove of @garlic{1%clove}, minced @fennel seed{1/2%tsp}, chopped @parsley{2%Tbsp}, @thyme{1%pinch}, @salt{1%tsp}, and @pepper{1%tsp}.
+
+Stir in @panko breadcrumbs{2/3%cup} and let sit for ~{20%minutes}.
+
+For the pesto sauce, put 1 clove of @garlic{1%clove}, @pinenuts{1/4%cup}, @lemon zest{1} and @lemon juice{1} and 1/2 tsp of @salt{1/2%tsp} in a food processor. Add packed @basil{1%cup} leaves and @olive oil{1/3%cup} until you get a smooth, sauce-like consistency.
+
+Add @water{2%Tbsp}, oil, or lemon juice to thin as desired.
+
+Stir in 2 Tbsp of grated @Parmesan{2%Tbsp} and set aside.
+
+Preheat the oven to 400°F and form lentil mixture into 1-inch balls.
+
+Line a #baking sheet{} with #parchment paper{} and spray with olive oil. Bake for 15 to ~{20%minutes} on the middle rack, turning halfway through.

docs/vegetarian/lentil-meatballs-with-lemon-pesto.md

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+# Lentil Meatballs with Lemon Pesto
+
+![Lentil Meatballs with Lemon Pesto](../assets/images/lentil-meatballs-with-lemon-pesto.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 40 minutes |
+
+## :salt: Ingredients
+
+- 2 cups lentils
+- 2 eggs
+- 0.75 cup Ricotta
+- 0.25 cup Parmesan
+- 1 clove garlic
+- 0.5 tsp fennel seed
+- 2 Tbsp parsley
+- 1 pinch thyme
+- 1 tsp salt
+- 1 tsp pepper
+- 0.67 cup panko breadcrumbs
+- 1 clove garlic
+- 0.25 cup pinenuts
+- 1 lemon zest
+- 1 lemon juice
+- 0.5 tsp salt
+- 1 cup basil
+- 0.33 cup olive oil
+- 2 Tbsp water
+- 2 Tbsp Parmesan
+
+## :cooking: Cookware
+
+- 1 food processor
+- 1 mixing bowl
+- 1 baking sheet
+- 1 parchment paper
+
+## :pencil: Instructions
+
+### Step 1
+
+In a food processor, pulverize the cooked lentils into mush.
+
+### Step 2
+
+Put them in a mixing bowl, and add the lightly beaten eggs, Ricotta, grated Parmesan, minced 1 clove of garlic, minced
+fennel seed, chopped parsley, thyme, salt, and pepper.
+
+### Step 3
+
+Stir in panko breadcrumbs and let sit for 20 minutes.
+
+### Step 4
+
+For the pesto sauce, put 1 clove of garlic, pinenuts, lemon zest and lemon juice and 1/2 tsp of salt in a food
+processor. Add packed basil leaves and olive oil until you get a smooth, sauce-like consistency.
+
+### Step 5
+
+Add water, oil, or lemon juice to thin as desired.
+
+### Step 6
+
+Stir in 2 Tbsp of grated Parmesan and set aside.
+
+### Step 7
+
+Preheat the oven to 400°F and form lentil mixture into 1-inch balls.
+
+### Step 8
+
+Line a baking sheet with parchment paper and spray with olive oil. Bake for 15 to 20 minutes on the middle rack, turning
+halfway through.

mkdocs.yml

@@ -200,6 +200,7 @@ nav:
       - Fennel and Potato Cassola: vegetarian/fennel-and-potato-cassola.md
       - Game Changers Oat and Lentil Meatloaf: vegetarian/game-changers-oat-and-lentil-meatloaf.md
       - Italian Sausage with Grits & Tomatoes: vegetarian/italian-sausage-with-grits-&-tomatoes.md
+      - Lentil Meatballs with Lemon Pesto: vegetarian/lentil-meatballs-with-lemon-pesto.md
       - Meat-Free Meat Loaf: vegetarian/meat-free-meat-loaf.md
       - Mushroom Rice Burgers: vegetarian/mushroom-rice-burgers.md
       - Quinoa and Veggie Power Bowls: vegetarian/quinoa-and-veggie-power-bowls.md