Boil lentils for 15 minutes. Drain them very well and place them into a large bowl.

Using a hand blender, mash them until they turn into a paste.

Add the rest of the ingredients for the lentil balls and mix. Let the composition sit in the fridge for 10 minutes.

Meanwhile, prepare the curry sauce.

Heat oil in a large pan. Add sliced mushrooms, garlic, spring onions and saute for 5 minutes. Add all the rest of the ingredients, except corn starch. Cook for 15 minutes, on medium heat, while stirring ocassionaly.

Add corn starch in a cup. Take 5-6 Tbsps of the curry sauce liquid from the pan, and pour it over the corn starch. Mix well. Add 5 more Tbsps of liquid from the pan. Pour this over the curry sauce in the pan and mix well. The sauce will start to thicken.

Cook for 5 more minutes and remove from heat.

Take the lentil balls composition out of the fridge.

Heat some oil in a large non-stick pan.

Make small lentil balls, with about 1/2 Tbsp of composition per ball. Fry them on each side, until goldern and slightly crispy. Do this until you finish all the composition.

Once ready, place all lentil balls in the curry sauce.

You can serve this with rice, or like I did, with some fresh baby spinach and avocado slices.