Lentil Soutzkoukakia (Kofta) from Smyrna

Ingredients

• 240 g boiled lentils (approx. 115 g dried)
• 2 Tbsp ground flaxseed
• 4 Tbsp water
• 100 g of walnuts
• 70 g oats
• 2 Tbsp olive oil
• 230 g chopped portobello mushrooms
• 1 medium onion
• 3 cloves garlic (pressed)
• 1 Tbsp thyme
• 1 – 1.5 tsp salt
• 1 1/2 Tbsp cumin
• 1/2 Tbsp sweet paprika
• 1/2 Tbsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp allspice powder
• Black pepper
• Oil for the pan
• 1 onion grated
• 1 clove of garlic, finely chopped
• 1 cinnamon stick
• 500 ml tomato sauce
• 1/2 cup water
• 1 tsp iodised salt (or to taste)
• 1/4 tsp cumin
• 1/4 tsp clove powder
• 1 Tbsp molasses