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

•  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 de-stemmed 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 and 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