Lentil Mushroom Walnut Balls With Cranberry-Pear Sauce

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Oh She Glows
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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

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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