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Lentil-Ricotta "Meatballs"


2 cups cooked lentils, pureed

2 large eggs, lightly beaten

2/3 cup plain breadcrumbs

1/2 cup fresh ricotta

1/4 cup grated Parmesan cheese

1 1/2 teaspoon chopped parsley

Salt and freshly ground pepper, to taste

Canola oil for frying

Marinara sauce, optional



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