2 Cups Cooked Lentils
2 Eggs, lightly beaten
3/4 Cup Ricotta
1/4 Cup Fresh Grated Parmesan Cheese
1 Large Clove Garlic, minced
1/2 tsp. Fennel Seed, crushed
2 Tbsp. Finely Chopped Fresh Parsley
Hefty Pinch of Dried or Fresh Thyme
1 tsp. Each Sea Salt and Pepper
2/3 Cup Breadcrumbs (fresh or panko, preferably)

Lemon Pesto Sauce

1 Clove Garlic
1/4 Cup Pinenuts
Zest and Juice of one Meyer Lemon
1/2 tsp. Sea Salt
1 Cup Packed Basil Leaves
1/4 – 1/3 Cup Extra Virgin Olive Oil
2 Tbsp. Grated Parmesan
2 Tbsp. Water to thin