Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] – One Green Planet

•  1/2 cup raw inexperienced lentils
•  1 cup walnuts halves, finely chopped
•  2 teaspoons further virgin olive oil
•  2 heaping cups finely chopped cremini mushrooms (one 8-oz bundle)
•  3 giant garlic cloves, minced
•  1 cup finely chopped de-stemmed kale leaves
• 1/3 cup dried cranberries, finely chopped
•  1/2 teaspoon finely chopped contemporary rosemary (or 1/4 tsp dried)
•  1/2 teaspoon dried thyme
•  1/2 teaspoon dried oregano
•  1 tablespoon sherry vinegar
•  2 tablespoons floor flax and three tablespoons water
•  1/2 cup gluten-free rolled oats, floor into a rough flour
•  1/2-3/4 teaspoon wonderful grain sea salt, to style
•  Freshly floor black pepper, to style

For the cranberry sauce:

•  2 cups frozen or contemporary cranberries
•  1 ripe pear, peeled and finely chopped
•  1/2 cup pure maple syrup
•  small pinch wonderful grain sea salt