Rinse the lentils and place them in abundant cold water (soaking not necessary). Bring to a boil and cook for around 30 minutes or until tender. Drain and set aside to cool.
Preheat oven to 200°C, ventilated.
Make the egg substitute by mixing the linseeds and water, put aside until the water is absorbed (you can also use Ambrosiae chia seeds in place of the linseeds). Chop the shallot and small clove of garlic, add to the cooling lentils.
Add the spices, a pinch of salt, the hemp protein, and the egg substitute. Mix with a fork, mashing the lentils, if the mixture is to thin, chop the rolled oats and incorporate.
Form balls with an ice cream scoop or a tablespoon and arrange on a cookie sheet lined with oven paper and bake for 20 minutes.
When they’re ready, combine with homemade tomato sauce in a pan and serve!