Start by rinsing the lentils under cold water. In a large pot, combine the rinsed lentils and 1 cup of vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. If the lentils absorb all the broth and are still not tender, add a little more broth as necessary.
While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the diced onion and shredded carrots, sautéing for about 5 minutes or until the vegetables are softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, chopped parsley, tomato paste, dried oregano, salt, pepper, and the egg. Mix everything together until well combined. You can use a fork or your hands to ensure everything is evenly distributed.
Preheat your oven to 375°F (190°C). Using your hands, shape the lentil mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, ensuring they are spaced apart for even cooking.
Bake the lentil meatballs in the preheated oven for 25-30 minutes, turning them halfway through for even browning. They should be golden and firm to the touch when done.
Once the lentil meatballs are cooked, serve them over whole wheat pasta, zucchini noodles, or sweet potato noodles, and top with your favorite marinara sauce or pesto. Enjoy the deliciousness!
