Add lentils and vegetable stock to medium sized pot over medium high heat. Bring to boil then reduce to low and cook for 15 more minutes. Drain and set aside.

Add 3 tablespoons of olive oil to large pan over medium heat. Next add mushrooms and onions and saute until tender then add garlic for 45 seconds to cook then remove from heat.

Add lentils, mushrooms, onions, and garlic to food processor and pulse on high until well blended and lentils have broken down somewhat (be careful not to over pulse until it turns to mush).

Pour lentil mixture into large bowl then stir in breadcrumbs, Italian seasoning, salt, pepper, worcestershire sauce and red flakes until well mixed. Next add eggs one at a time to moisten mixture then form meatballs with your hands.

Add remaining olive oil into pan over medium heat and cook meatballs browning on each side. Remove from oil to drain on paper towels then serve over marinara sauce and pasta and garnish with parsley.