Pre-heat a frying pan over medium heat. Add you olive oil, then add your chopped onion. Fry for about 1-2 minutes, then add your garlic. Fry your onions and garlic for another minute until cooked and translucent. Turn the heat off and set aside.
Set up a food processor with the blade attachment and add your sweated onions and garlic, your lentils, flour, breadcrumbs, your egg, coriander, cumin, paprika, salt and pepper. Blend until 80% bonded, where the mixture is not completely smooth, but just a little bit course.
Get a bowl of water and lightly wet your hands. Use your moist hands to roll your lentil mixture into golf ball sized balls. Place your lentil meatballs on a tray lined with baking paper.
Bake in your pre-heated oven for 20 minutes.
Whilst the lentil balls are cooking, pre-heat a pot or a frying pan over medium-high heat. Add the olive oil and your garlic. Fry the garlic for about half a minute then add your tinned crushed tomatoes.
Break the plum tomatoes with a wooden spoon or spatula as you bring the sauce to a boil.
Once the tomato sauce is boiling, turn the heat down and simmer the sauce for 5-10 minutes.
Turn the heat off, add your parsley, a pinch of sugar and then season with salt and pepper.
Serve the meatballs with the tomato sauce, and with an added side if you wish. Such as pasta, couscous, rice etc.