Created by ImPat on August 14, 2018
Step 1: Preheat oven to 190C and line a tray with baking paper.
Step 2: Place the lentils, walnuts, mushrooms, tomato, parsley, salt, and pepper in a food processor with a slicing blade and pulse until broken into smaller pieces but not yet a paste and then fold in the breadcrumbs until combined.
Step 3: Using your hands, roll the mixture into 20 balls (about 2 tablespoon each) and place on the tray and bake for 10 minutes and then cool on a wire rack for 7 to 10 minutes.
Step 4: In a pot, add the rice to 635 ml water and bring to the boil over medium heat and cover with a lid, reduce the heat to medium-low and simmer for 20 minutes, until tender and then stir in the juice, parsley, zest and salt until combined and then taste and season more if needed.
Step 5: Combine the lettuce, tomatoes and onions in a bowl, then divide between dishes and add the rice balls, and serve with the lemon wedges.