Bring the water to a boil. Add the lentils and salt and bring back to a boil.
Cover and lower the heat to medium and cook al dente which is 10 minutes. Drain and cool the lentils.
Add the mushroom to a food processor and 'pulse' until the mushrooms are coarsely chopped.
Add the lentils to a food processor with the mushrooms and pulse a few more time to chop and incorporate the lentils.
In a skillet heat the oil to medium high heat. Add the chopped onion and sauté for 5 minutes.
Add the bell peppers and carrot and saute another 5 minutes.
Turn the chopped mushrooms and lentils into the skillet along with the sauteed vegetables.
Add the garlic powder, oregano and parsley. Cook 4 minutes.
Add the white wine and cook 1 minute.
Add the vegetable broth, breadcrumbs, salt and pepper. Stir and cook for 1 minute then set aside to cool.
While the mixture is cooling - lightly oil mini muffin tins. Use a bit of a paper towel to dunk in the oil and wipe around a few of the tins. Re-dunk and wipe again. This is great in browning the balls and they will also fall right out of the tins after cooked.
When the lentil mixture is cool enough to handle make 48 balls. Drop each ball in the prepared muffin tins. I have two tins of twelve so I cook these in two batches.
Bake at 350° for 40 minutes turning the balls over after 20 minutes. You can use a fork to just touch and spin. They move very easily.
When baking time is up remove from the oven and the tins and let the balls cool on a rack.
You can freeze the balls at this point or keep in the refrigerator for 5 days or continue on with the recipe.