Red Lentil Meatballs

1 cup red lentils
2 cloves garlic, minced
1/2 small red onion, chopped
2 cups chopped mushrooms
1 tsp. dried basil
3 kale stalks (or about 3 loosely packed cups of chopped baby kale)
1 cup crumbs from Ezekiel 4:9 Low Sodium Whole Grain Bread, toasted

Rinse red lentils, and bring two cups of water to a boil.

Once water is boiling, add lentils, lower heat and cover. Cook
lentils for 15-20 minutes, or until water is absorbed and
lentils are soft.

Remove lentils from heat and let cool.

Add garlic, onion, chopped mushrooms and basil to a skillet and
cook until mushrooms lose their juices.

Let mushrooms cool.

Add kale, mushrooms and lentils to a large bowl and mix. Add
breadcrumbs slowly. You only need enough to get the mixture
sticky enough to form balls.

Place mixture in refrigerator for 10 minutes.

While mixture is cooling, preheat oven to 425 degrees F.

Remove mixture from refrigerator and form meatballs. You want
them to be about 1-2 inches.

Place on a baking sheet lined with a silicone baking mat.
Place in oven and cook for 10 minutes. After 10 minutes, flip
and cook for 5 more minutes.

Makes 24 meatballs (4-6 servings).