In a large bowl, combine cooked lentils, rolled oats, minced mushrooms, minced onion, 3 cloves minced garlic, 1 tablespoon cumin, smoked paprika, salt, and pepper. Mix until well combined. Form into 1½-inch meatballs (about 16–18 meatballs).

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add meatballs in batches and roll occasionally until golden brown on all sides (about 5–7 minutes). Transfer to a plate and set aside.

In the same pot, add remaining 1 tablespoon olive oil. Sauté diced onion until softened (about 3 minutes). Add 4 cloves minced garlic and cook for another minute until fragrant.

Add canned diced tomatoes with juice, vegetable broth, 1 teaspoon cumin, oregano, and bay leaves. Stir well and bring to a boil.

Reduce heat to medium-low and add diced carrots, diced zucchini, and all browned meatballs back into the pot. Simmer for 15–20 minutes until vegetables are tender and meatballs are heated through.

Stir in fresh lime juice and most of the cilantro. Taste and adjust seasoning with salt and pepper. Remove bay leaves. Ladle into bowls and garnish with remaining fresh cilantro.