In a large saucepan, bring lentils and water to a boil. Reduce heat and let simmer for 20 to 25 minutes, until lentils are soft. Drain extra water and rinse lentils, then set aside.
Preheat oven to 400 degrees.
In the same saucepan or a medium-size skillet, heat 1 tablespoon olive oil. Add mushrooms and 1/3 chopped onions. Sauté, stirring occasionally, for 7 minutes.
In a food processor, combine lentils, sautéed mushrooms and onions, breadcrumbs, aquafaba, parsley, oregano, garlic powder, smoked paprika and nutmeg. Pulse for about 15 to 20 slow pulses, until mixture is easy to pick up and form into small balls.
Form "meatballs" and place onto a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway through.
In the same saucepan, heat olive oil. Sauté remaining chopped onions for 5 minutes, stirring occasionally, then add garlic and sauté for 1 more minute, until fragrant. Add remaining 1 teaspoon smoked paprika. tomato sauce, tomatoes and salt, to taste. Bring to a boil, then reduce to a simmer for about 15 minutes.
Serve over rice with sauce and garnish with fresh parsley.
Our spices and seasonings are grown and processed in an ethical, sustainable manner. We value our growers and their communities. Our products are sourced through direct, honest and genuine relationships with spice growers. And we give back. 1% of sales goes to support our organic growers and their communities.
At Simply Organic, we value quality.
Our spices and seasonings are grown and processed in an ethical, sustainable manner. We value our growers and their communities. Our products are sourced through honest and genuine relationships with spice growers. And we give back. Since 2001, more than $1.5 million has been given to support organic and sustainable farming communities through our Simply Organic Giving Fund.