Prep: 1. Preheat oven to 325. 2. Combine lentils and water in a pot over high heat. Once water boils, reduce heat and let simmer for 20-30 minutes until lentils are very soft (you may need to add additional water depending on your lentils). 3. Place walnuts on a baking sheet and toast for 7-10 minutes. After toasting increase oven temp to 350. 4. Chop mushrooms, garlic, and kale. 5. Using a blender or food processor, process oats until they are a coarse flour. Make: 1. Heat oil in a skillet over medium-high heat. Cook mushrooms and garlic until mushrooms release their liquid and it cooks off, about 10 minutes. Add the kale, walnuts, herbs and vinegar and cook until kale is soft, about 3 minutes more. Place mushroom mixture into a mixing bowl. 2. Mash cooked lentils and add to mushroom mixture. 3. Mix flax and water completely and add to mushrooms and lentils. Add oats and stir to thoroughly combine. 4. Mixture should hold together in a ball without being too sticky, add a little more oat flour or water if needed. 5. Form mixture into 1-inch balls and place on a lined baking sheet. 6. Bake the lentils balls for 30 minutes, flipping halfway through.
If you're short on time you can easily skip turning these into balls. Just stop at step 2 and saute the entire mixture until lentils are warmed through if they have cooled. Use the mixture to top salads, pasta, or baked potatoes.