Mushroom mixture:

1. Heat oil over medium heat and sauté leek and garlic for 5-6 minutes or until translucent.
2. To prep fennel, trim off the fennel stalks, cut in quarters, and remove any wilted outer layers. Slice thinly and add to pan with leek and garlic. Cook additional 5 minutes, stirring occasionally.
3. Add mushrooms, parsley, salt, and pepper.  Cook until fennel and mushrooms are softened, about 10 minutes. Remove from heat and set aside.

Meatballs:

1. Spread pulp out on paper towel-lined tray to soak up some moisture while preparing the rest of your ingredients.
2. Heat oven to 350 F and line a large cookie sheet with parchment paper.
3. Cook lentils according to packaging and drain.
4. Prepare flax eggs and let thicken for 15 minutes, stirring several times.
5. Add all of ingredient, including the mushroom mixture, to food processor. Pulse several times and use a spatula to scrape down sides. Repeat this process as many times as needed until well mixed.
6. Using a cookie scoop to ensure similar sizing, form into 'meatballs' and place on parchment-lined baking sheet. Bake for 25-30 minutes until they brown a little on bottom, harden on outside, and firm up in the middle.

Sauce:

1. Heat olive oil in stock pot over medium heat.
2. Add onions, garlic, celery, and carrots and cook for 7-9 minutes, or until softened and translucent.
3. Add all additional ingredients with exception of extra parsley.  Simmer over medium-low heat for 45-50 min.
4. Remove from heat and (carefully) transfer sauce to blender). Depending on the size of your blender, you may need to blend in two portions.
5. Once well blended, return sauce to pan and add remaining 3 tbsp of fresh parsley.
6. Add 'meatballs' to pan and lightly toss to coat. Serve over spaghetti or other pasta of choice.