250 gr lentils
500 gr tomato puree
1 tablespoon of flax seeds
1 clove of garlic
½ glass breadcrumbs
½ glass of water
3 bay leaves
3 tablespoons of extra virgin olive oil
salt to taste
For an optimal result I recommend 2 tricks:
Cook the lentils the day before and let them drain in the refrigerator for 24 hours
Prepare the flax seeds - which act like glue - the previous day, grinding them with a grinder and letting them rest covered with half a glass of water.
The next day, put the dry lentils, the garlic clove and the salt in a blender and blend them until you get a puree. Add the flaxseed "glue", breadcrumbs and season with salt. Once mixed well, start forming the meatballs. While the meatballs rest, prepare the tomato sauce by wilting the shallot in the oil, adding the puree and seasoning with salt. Cook over medium / low heat for 15 minutes, then add the meatballs and continue cooking for another 10 minutes over low heat.