In a saucepan, add carrot, bell pepper, onion, lentils, salt, and water.

Bring to a boil, reduce the heat to a low simmer, cover and cook for 25-30 minutes or until lentils are soft.

Let any remaining water cook off at the end by removing the lid and letting it continue to cook until it stops steaming.

Alternatively, drain the lentils in a colander.

Preheat the oven to 400 degrees.

In a food processor, add oats and blend until it becomes a powder.

Once the lentil/veggie mix is done cooking, add it into the food processor with the spices and ground flax and pulse blend until combined.

The mixture should have the consistency of play dough with little chunks of lentils and veggies in it.

Take 2 tbsp of the lentil mix, roll into a ball and place on a baking sheet with parchment paper or a pan with a little spray oil.

Bake for 15-20 minutes until they start to brown and firm up a bit.

If desired, flip them halfway through.

Heat a saucepan over medium heat on the stove.

In a small bowl, mix together spices and cornstarch, then add water and whisk together.

Pour the mixture into the pan and heat until it comes to a low boil.

Stir continuously for 2-3 minutes while the sauce thickens.

Slowly add in soy milk while whisking.

Taste the gravy and adjust seasoning to your liking.

Bring the gravy heat to low.

Add in the meatballs and cook for 5-8 minutes, flipping them over to soak up some of the gravy.

Serve over mashed potatoes, pasta, or rice with your favorite veggie side.