Lentil Meatballs with Chickpea Polenta and Greens - Christina Cooks

Ingredients

• 1 cup green or brown lentils, rinsed well
• ½ red onion, diced
• 4-5 oil-cured sundried tomatoes, finely diced
• 2 tablespoons extra virgin olive oil
• 6-8 oil cured black olives, finely minced
• 1 tablespoon soy sauce
• 5-6 tablespoons whole wheat bread crumbs
• 4-5 sprigs fresh flatleaf parsley, coarsely chopped
• Gravy
• Extra virgin olive oil
• 1 clove fresh garlic, peeled, left whole
• Pinch sea salt
• 2 cups canned tomato puree or crushed/diced tomatoes
• Sea salt
• Generous pinch dried oregano
• 2-3 sprigs, fresh basil, leaves removed from stems, shredded