Rinse the lentils: Measure the lentils into a strainer or colander.

Pick over and remove any shriveled lentils, debris, or rocks.

Thoroughly rinse under running water.

Combine the lentils and veggie broth: Transfer the rinsed lentils to a saucepan and add veggie broth.

Bring to a rapid simmer, then reduce heat: Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.

You should only see a few small bubbles and some slight movement in the lentils.

Cook the lentils: Cook, uncovered, for 20 to 30 minutes.

Remove from heat. Measure out 1 ½ cups

Preheat oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.

Using a food processor, add flaxseed and water and set up for 2-3 minutes (aquafaba or chickpea juice).

Add cooked, cooled lentils, sautéed garlic and shallot, Italian seasonings, parsley, tomato paste, and a pinch each salt and pepper to a food processor.

Pulse, mixing until combined; DO NOT purée or over pulse; it needs rice texture.

Add breadcrumbs, and stir by hand.

I like it salty, so add salt as you please.

Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor.

Use a melon baller or cookie dough baller, scoop out rounded Tablespoon amounts of dough, and carefully form into balls.

You may use your hands (I do).

I don't use oil, so place lentil meatballs on a baking pan, bake them, or use a mini muffin pan for baking the lentil meatballs.

While the lentil meatballs are baking, keep opening the oven, shake the pan, and move the meatballs around.

Cook 30 minutes total, rotating the meatballs every 10 minutes to make sure all sides are covered.

Remove meatballs from oven and let cool slightly; about 10 minutes.
They get firm sitting there, so don't disturb them.

To freeze my meatballs, I first flash freeze them for 15 minutes before putting them in a ziplock bag.

Prepare lentil meatballs according to directions, or use frozen premade lentil meatballs (or frozen store-bought vegan meatballs)

In a large soup pot, saute onions, celery, and garlic until translucent (a few minutes)

Add carrots and a little broth, and cook for a few minutes.

Add herbs and cook a few minutes.

Cover with 4 cups of broth, and bring to a boil.

Add 4 more cups of broth, and bring to a boil again.

Add zucchini and pasta.

Reduce heat to simmer.

Cook for 10 minutes.

Add spinach and cook for a few minutes until wilted.

Add hot lentil meatballs, and stir.

Ladle soup into bowls

Sprinkle with vegan parmesan cheese.