In a medium pot, cover the lentils with water and bring to a boil. Reduce the heat to low, and simmer for 35-40 minutes, until they’re tender but not falling apart. Drain and allow to cool.

Next, add 3 tablespoons of oil to a wok or large skillet over medium heat, and add the ginger. Cook until fragrant, about 2 minutes. Add the garlic and onion, and cook for another 2-3 minutes. Then add the carrots, celery, and salt, and cook for another 10 minutes.

Add the mushrooms and cook for another 10 minutes or so, until all the liquid released by the vegetables has cooked off. Set aside to cool.

To your blender, add the nuts, chili, basil, cilantro, mint, fish sauce and sesame oil. Pulse until the nuts and herbs have been finely chopped. Add the cooled lentils and cooked vegetable mixture. Pulse until the mixture has been incorporated, but still looks a little chunky.

Transfer the mixture to a bowl, and mix with the eggs and breadcrumbs. Chill the mixture in the refrigerator for 30 minutes.

Meanwhile, preheat your oven to 400 degrees, and line a baking sheet with parchment paper. Drizzle some olive oil on the paper.

Roll the chilled vegetable mixture into golf ball sized meatballs, packing the mixture firmly. Place onto the sheet pan, with a ½ inch of space between them. Drizzle the meatballs with olive oil, and roast in the oven for 40-45 minutes, until crisp.

Meanwhile, make the dipping sauce by combining all the sauce ingredients in a bowl, and serve alongside the meatballs.