Add the lentils into a fine sieve and rinse under water, then add them into a sauce pan and add in 2 cups (480 ml) water, heat with a high heat, once it comes to a boil, place a lid on the pan and lower to a low heat

Once the lentils are just cooked through, about 15 to 20 minutes in my case (check package instructions), remove the pan from the heat, drain the lentils into a fine sieve and rinse under cold water, then transfer into a large bowl and using a potato masher or a large fork, mash down on the lentils until they are well mashed

Add the bread crumbs over the mashed lentils, crack in the egg, add in the chopped shallot, grated garlic, grated carrot, chopped parsley and cumin, then season with sea salt & black pepper, mix together, once well mixed, using a large wooden spoon, push down on the mixture until you get a compact paste-like texture

To shape the lentil meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, if your mixture is to wet to work with, add in more bread crumbs, if it's too dry, and in some whisked egg

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the lentil meatballs, all in a single layer and evenly spaced out, fry for 8 to 10 minutes or until golden fried all around, then transfer them into a dish with paper towels

Using the same pan with the same heat, add in the chopped garlic, mix continuously, after 30 seconds and the garlic is fragrant, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together, then add the lentil meatballs back into the pan, give each one a gentle flip so they're fully coated in the sauce, lower to a low-medium heat and simmer for 5 minutes

Transfer the lentil meatballs into a serving dish, top off with the tomato sauce and chopped parsley, enjoy!