Place the rinsed lentils and water in a medium saucepan over medium heat. Bring to a boil, reduce heat, cover and let sit for 15 minutes or until lentils have soaked up the water.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the oats in a food processor and pulse 3-4 times to break into small pieces (but avoid turning it into flour). Pour into a large bowl.
Add bell pepper and all remaining ingredients to food processor and blend until no large chunks remain. Add cooked lentils to food processor and blend until ingredients are combined.
Add lentil mixture to oats and stir to combine.
Form mixture into golf ball sized balls, place on parchment lined baking sheet and press flat to form nuggets.
Bake for 20 minutes, flip and then bake for an additional 10 minutes.
Allow to cool for 10 minutes before serving (they will firm as they cool).
Sweet & Sour Sauce
Add all ingredients except water to a food processor. Blend until smooth, stopping to scrape down sides as needed. If sauce is too thick, add water, 1 T at a time.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.Sauce can be stored in a sealed container in the refrigerator for up to 2 weeks.