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Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce

Angela Liddon
  • 80 minutes
  • Serves 13 to 14

INGREDIENTS

1/3 cup

Cranberries, dried

2 cups

Cranberries, frozen or fresh

2

heaping cups Cremini mushrooms

1 cup

Destemmed kale, leaves

3

Garlic cloves, large

1/2 cup

Green lentils

1/2 tsp

Oregano, dried

1

Pear, ripe

1/2 tsp

Rosemary, fresh

1/2 tsp

Thyme, dried

1/2 cup

Rolled oats, gluten-free

1/2 cup

Maple syrup, pure

1

Black pepper, Freshly ground

1/2 tsp

Sea salt, fine grain

1

small pinch Sea salt, fine grain

2 tsp

Olive oil, extra virgin

1 tbsp

Sherry vinegar

1 cup

Walnuts, halves

2 tablespoons ground flax + 3 tablespoons water