Vegan Meatballs with Green Kale Salad, Avocado and Tahini Dressing

Ingredients

• ¾ cup dried lentils
• 1 ½ cups Massel Vegetable Stock
• 2 tsp olive oil
• ½ medium brown onion
• 1 cup grated carrot
• 2 cloves garlic, minced
• ½ cup rolled oats
• ¼ cup chopped flat leaf parsley
• 1 ½ tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp aquafaba
• ¼ cup tahini
• 3 tbsp water
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• ¼ tsp salt
• 1 bunch kale, roughly chopped
• 2 avocados, chopped
• ½ cup dried cranberries