2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms,
3 large eggs
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts
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