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Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

kept bysixsenses5
recipe byOh She Glows
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Ingredients: 

FOR THE LENTIL BALLS:
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, to taste
FOR THE CRANBERRY SAUCE:
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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