Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

ohsheglows.com

Vibeke Kale Vale

subheading: for the lentil balls:

½ cup uncooked green lentils

1 cup walnuts halves, finely chopped

2 teaspoons extra virgin olive oil

2 heaping cups finely chopped cremini mushrooms (one 8-oz package)

3 large garlic cloves, minced

1 cup finely chopped destemmed kale leaves

⅓ cup dried cranberries, finely chopped

½ teaspoon finely chopped fresh rosemary (or ¼ tsp dried)

½ teaspoon dried thyme

½ teaspoon dried oregano

1 tablespoon sherry vinegar

2 tablespoons ground flax + 3 tablespoons water

½ cup gluten-free rolled oats, ground into a coarse flour

½ to ¾ teaspoon fine grain sea salt, to taste

Freshly ground black pepper, to taste

subheading: for the cranberry sauce:

2 cups frozen or fresh cranberries

1 ripe pear, peeled and finely chopped

½ cup pure maple syrup

small pinch fine grain sea salt

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