Vietnamese Noodle Bowls with Ginger-Lime Meatballs - Forks Over Knives

Ingredients

• 1 cup dry brown lentils, rinsed and drained
• 1 cup low-sodium vegetable broth
• 1 8-oz. package fresh cremini mushrooms, chopped
• ¾ cup finely chopped onion
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 2 tablespoons whole wheat flour
• 2 tablespoons flaxseed meal
• 2 tablespoons reduced-sodium tamari
• 1 medium fresh Fresno chile, seeded and very finely chopped
• 8 oz. dry mai fun brown rice noodles (rice vermicelli)
• ⅓ cup brown rice vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon lime juice
• 4 cups shredded romaine and spinach
• 1 cup shredded carrots
• ½ cup fresh cilantro leaves
• ¼ cup thinly sliced scallions
• Lime wedges