Lentil Mushroom Walnut Balls with Cranberry Pear Sauce recipes

Ingredients

• 1/2 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
• 1/3 cup dried cranberries, finely chopped
• 1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp dried)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon sherry vinegar
• 2 tablespoons ground flax + 3 tablespoons water
• 1/2 cup gluten-free rolled oats, ground into a coarse flour
• 1/2-3/4 teaspoon fine grain sea salt, to taste
• freshly ground black pepper
• 2 cups frozen or fresh cranberries
• 1 ripe pear, peeled and finely chopped
• 1/2 cup pure maple syrup
• small pinch fine grain sea salt

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