"Prepare a large batch of sprouted lentils to have enough for both fresh salads and these vegetarian "meatballs" in a tomato pasta sauce. Cooked barley grits contribute to the hearty texture as well as provide a good binder for the ingredients (along with organic egg whites)."
In a medium pan, add 1 cup water and bring to a soft boil. Reduce heat, add barley grits, stir and simmer until cooked (about 5-10 min., stir frequently).
Lightly coat a 2-quart pyrex bowl with olive oil; pre-heat oven to 350 degrees.
In a medium bowl, add sprouted lentils and sunflower seeds, then stir briefly. Add egg whites and stir to coat lentils and seeds. Sprinkle on flour and stir to combine (increase flour slightly if lentils were very moist). Cover and set aside.
Remove cooked barley grits from heat, add olive oil, spices and herbs, then stir to combine. Transfer lentil mixture to a large mixing bowl, add barley grits and stir well to combine. Add bread crumbs, stir well, then allow to rest 5-10 min. while bread crumbs absorb moisture.
Stir lentil mixture vigorously, then firmly press into balls (about 1/4 cup, rounded) and stack in prepared bowl. Lightly cover with foil and bake 45 min.
Combine 1 1/3 cups water, tomato sauce and barbecue sauce (add dried or fresh parsley if desired). Stir sauce, then heat in a pan or use a bowl in the microwave. Sauce should be hot or very warm when poured next.
When lentil "meatballs" have baked 45 min., (without stirring) slowly pour on prepared sauce. Lightly recover bowl with foil and bake 30 min.
Carefully separate meatballs (or mix well if serving as vegetarian chili), allow to cool slightly, then serve over preferred pasta, brown rice or quinoa.