Lentil and Mushroom Meatballs

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove from heat, drain and let cool. Discard the bay leaf.

In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is well pulverized but not mush.

In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook until onions are translucent and turning golden at the edges. Add the garlic and cook for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes.

Add red wine and soy sauce to skillet. Cook until liquid has been absorbed. Season with salt and pepper to taste. Allow the mixture to cool.

In a small bowl, whisk together two eggs, then mix into the lentil and mushroom mixture. Shape the mixture into golf-ball sized balls. Place each "meatball" onto the baking sheet. Bake for 35 minutes, or until golden brown.