• If you're not using cooked lentils, you first need to soak them and cook them.
• Preheat the oven to 190C.
• Mash the lentils roughly, leaving some bits intact. Transfer to a bowl, and add breadcrumbs and nutritional yeast. Then add fresh rosemary, salt, pepper and olive oil. Mix everything with a wooden spoon until it reaches a moldable consistency. Then start shaping the lentil balls with your hands.
• Place the meatballs on a baking tray with baking paper and spray with some olive oil. Then bake in the oven for 30 minutes flipping them halfway. Let them cool down a bit before combining with a sauce, so they will stay intact.
• Serve on their own or with the tomato sauce. Top with some vegan parmesan cheese and more pepper

Tomato sauce

• Sauté onion, carrot and celery 1 whole garlic clove in some olive oil on low heat until soft. Then add chopped tomatoes or tomato passata, and cook on low heat for 20 minutes. Remove the garlic clove and blend everything.