Pre-heat the oven to 400 degrees Fahrenheit. Meanwhile, rinse the lentils until the water runs clear. Combine lentils and water in a pot and bring to a boil. Reduce to a simmer, partially cover, and cook for 15 minutes, stirring occasionally.
In a large skillet, sauté the eggplant and onion in olive oil until soft and golden, about 10 to 15 minutes. Let cool.
Place the cooled cooked lentils, eggplant, and onion to a food processor or high-powered blender. Briefly pulse until processed, taking care to avoid over-pulverizing.
In a large bowl, combine the lentil-eggplant mixture with bread crumbs, garlic, oregano, salt, and pepper. Mix well.
Form the mixture into 1 ½-inch balls. Place on a greased baking sheet and bake for 20 to 25 minutes, or until slightly crispy.
1 cup dried Nature's Earthly Choice™ Organic Lentil Trio
3 cups water
1 bay leaf
½ cup white onion, finely chopped
¼ cup green pepper, chopped
½ cup red pepper, chopped
½ cup carrots, coarsely chopped
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon sugar
½ teaspoon dry mustard
1 teaspoon dried basil (or 1 tbs. fresh)
1 clove garlic, minced
Rinse Nature's Earthly Choice™ Organic Lentil Trio, place in saucepan with water and bay leaf. Cover and simmer for about 20-25 minutes until lentils are just tender (do not overcooks or they will become mushy).
Drain and rinse Nature's Earthly Choice™ Organic Lentil Trio. Discard bay leaf. Cool.
In a large bowl, combine Nature's Earthly Choice™ Lentils with vegetables.
In a tightly lidded jar, combine dressing ingredients. Shake well.
Combine dressing with other ingredients and mix gently.
Chill several hours (it is inclined to get soggy if left overnight), serve on a bed of lettuce or spooned over a tossed salad.