Place the lentils in a medium saucepan and cover with water by at least 2 inches. Bring to a boil, then reduce heat to low and cook for 20-25 minutes or until lentils are tender. Drain and set aside.

While the lentils are cooking, heat the olive oil in a large skillet and add the onions. Cook for 2-3 minutes, until onions just slightly soften, then add in the mushrooms. Cook for 10-15 minutes, or until mushrooms have lost most of their liquid and have started to brown.

Add in the garlic cloves, then add in the soy sauce to deglaze, scraping up and browned mushroom and onion bites. Add in the spices, balsamic vinegar and cherries, then stir together to warm.

Preheat oven to 350 degrees F.

Whisk together the flaxseeds and water in a small bowl and set aside until gelled, about 5 minutes.

Place the cooked lentils, mushroom and cherry mixture and walnuts in the base of a food processor and pulse 3-4 times to come together. Add in the flaxseed mixture along with 1/4 cup of breadcrumbs, salt and pepper. Pulse again until mostly mixed, then add in the remaining breadcrumbs, as needed until a soft mixture forms that easily holds together when pinched. If your mixture is too dry, add in a little water or olive oil. If the mixture is too wet, add in more breadcrumbs.

Scoop mixture out, 1-tablespoon at a time, and roll into a ball. Place on a lightly greased or parchment-lined baking sheet and repeat with the rest of the mixture.

Lightly drizzle the tops of the meatballs with olive oil or spray with cooking spray and place in the oven. Bake for 15 minutes, then flip and bake another 10-15 minutes or until golden brown on the outside.