Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, pepper, corn, broccoli, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.

Add the tomato paste and continue to cook, stirring constantly, for 3 minutes.

Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, and bread crumbs to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Coat a 13X9 baking dish in cooking spray

Roll the mixture into round, meatballs (about 2 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish in even rows.

Roast for 30 minutes, or until the meatballs are firm and cooked through.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

I served mine with sun-dried tomato pesto but any sauce will do