Lentil meatballs in tomato sauce

Rinse the dried lentils in a fine sieve under water.

Add the rinsed lentils to a large saucepan with the water and heat on high.

Once it boils, cover, lower to low heat and simmer 15 to 20 minutes until the lentils are just cooked through.

Drain the lentils in a fine sieve, rinse under cold water, transfer to a large bowl and mash with a potato masher or large fork until well mashed.

Add the breadcrumbs, egg, chopped shallot, grated garlic, grated carrot, parsley and cumin, season with sea salt and black pepper and mix until well combined.

Press down on the mixture until it reaches a paste-like texture so the ingredients bind and the meatballs hold their shape.

Take a spoonful of the mixture, squeeze it in the hands and shape into a ball about the size of a golf ball.

Add more breadcrumbs if the mixture is too wet to work with, or whisked egg if it is too dry.

Heat a large fry pan over medium heat with the olive oil.

After a couple of minutes add the meatballs in a single layer, evenly spaced, and fry 8 to 10 minutes until golden all around.

Remove the meatballs to a dish lined with paper towels.

In the same pan at the same heat, add the roughly chopped garlic and mix continuously so it sautes evenly.

After 30 seconds to one minute, when the garlic is fragrant but not browned, add the paprika and mix quickly so it does not turn bitter.

Add the canned tomato sauce, season with sea salt and black pepper and mix.

Return the meatballs to the pan in a single layer, evenly spaced, and flip each one to coat in the sauce.

Lower to low-medium heat and simmer about 5 minutes.

Transfer the meatballs to a serving dish, top with the tomato sauce and sprinkle with chopped fresh parsley.