Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Combine Brown Lentils (1 cup), Bay Leaf (1), and Vegetable Broth (2 cup) in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Remove lentils from heat, drain and let cool for a few minutes. Discard the bay leaf.
In a food processor, combine the Cremini Mushroom (8 ounce), Old Fashioned Rolled Oats (1/2 cup), Brown Lentils, Italian Flat-Leaf Parsley (1/2 cup), Dried Oregano (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Dried Thyme (1/2 teaspoon) and Tarragon (1/2 teaspoon). Pulse until pulverized but not mush.
In a large skillet over medium heat, warm the Olive Oil (2 tablespoon), then add the White Onion (1) and a pinch of salt. Cook until onions are translucent and turning golden at the edges, stirring often, about 5 minutes.
Add the Garlic (4 clove) and cook for about 30 seconds, stirring constantly. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
Add Red Wine (1/4 cup) and Soy Sauce (1 tablespoon) to the skillet. Continue to cook, stirring constantly, until liquid has been absorbed.
Remove from heat and transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
In a small bowl, whisk together Egg (2) then thoroughly mix the egg into the lentil and mushroom mixture. Use your hand to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter).
Place each "meatball" onto the baking sheet, leaving an inch of space around each one. Bake for 35 minutes, or until golden brown.
Serve with pasta or salad of your choice.