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1
Begin by placing the water in a medium saucepan and bring it to a boil.
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2
Add the lentils, brown rice, and dried herbs, cover the saucepan, reduce the heat to low, and simmer the mixture until the lentils are tender, about 30-40 minutes.
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3
If there is any liquid remaining in the pan, drain it off.
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4
Add the diced onion, green pepper, red pepper, green onion, parsley, soy sauce, garlic powder, salt, and black pepper to the lentil-brown rice mixture.
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5
Using a potato masher, mash the mixture well to combine all of the ingredients.
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6
Taste, adjust seasonings, as needed, and set mixture aside to cool slightly.
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7
Using a little safflower oil, lightly oil a non-stick cookie sheet, and set aside.
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8
Using your hands or a small scoop, shape the cooled lentil-brown rice mixture into 24 - 1 1/4-inch balls, and place them on the prepared cookie sheet.
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9
Using your fingers, rub a little safflower oil over the top of each lentil ball.
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10
Bake at 400 degrees for 25-30 minutes, or until the lentil balls are dry to the touch and lightly browned on the outside.
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11
Remove the cookie sheet from the oven.
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12
To assemble each Italian Lentil Ball Submarine Sandwich: split open the submarine roll, if needed, spoon a little of the Easy Marinara Sauce in the bottom of the roll, place 4 of the baked lentil balls in the roll, top with some additional Marinara Sauce, and if desired, sprinkle a little shredded vegan soy mozzarella cheese over the top.
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13
Serve immediately.
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14
The baked lentil balls can also be served with pasta as a main dish.
