Place lentils in a medium pot and cover with 2 cups of water, add ½ teaspoon salt. Bring to a boil over medium heat. Once boiling, reduce heat to low and cover loosely. Simmer until lentils around 20 minutes, until lentils are soft but not falling apart. If they are not done at this point, check every 5 minutes until done. Strain any liquid. Let cool on a baking sheet.
Preheat oven to 375 F.
Prepare a baking sheet with parchment paper or a silicone baking sheet.
Place 2 cups walnuts in the food processor. Briefly pulse a couple of times. Add remaining 1 teaspoon salt, parsley, coconut oil, flaxseed meal, psyllium husk, fennel seed, poultry seasoning, date, black pepper, garlic, shallot, and black pepper in the food processor. Add 2 cups of the cooked lentils, Process in bursts until the mixture holds together. Place the mixture into a bowl and stir the ingredients briefly to make sure they are combined.
With a cookie scoop, make balls that are approximately 2 inches in size. Place on the prepared baking sheet and bake for 30 to 35 minutes, until they start browning. Let cool on the pan for a few minutes before serving.