Instructions red bean and lentil baked meatballs

• In a mixer equipped with blades, blend mushrooms, two cloves of garlic, a medium chopped onion and a celery stalk until you get very fine pieces.
  
• In a large pan, heat two tablespoons of oil and add the mushroom mixture. Cook everything, stirring often until the mushrooms release their moisture and the mixture becomes more dry.
• At this point add all the spices and cook stirring often for a couple of minutes.
  
• Meanwhile, drain and rinse both lentils and red beans. Put them in the blender and blend briefly just to break them slightly.
  
• Unite lentils to the mushroom mix. Add the tomato paste, half a cup of vegetable broth and soy sauce. Cook over medium – low heat, stirring frequently, until everything becomes more dry and compact, about 5 – 10 minutes.
• Turn off the heat, add the oat flakes, stir them in and put aside to let it cool down slightly.
  
• Once the mixture is no longer hot, create mandarin size meatballs. Place them on a baking tray covered with parchment paper. Add a drop of olive oil on top of each meatball.
  
• Bake in the preheated static oven at 200 ° C for 10 minutes then flip gently the meatballs. Add again a sprinkle of olive oil over each meatball and continue baking for another 10 minutes.