LENTIL MEATBALLS WITH TOMATO SAUCE AND NOODLES
For the lentils meatballs I used this recipe, but I needed to cook mine for about half an hour longer to get them crisp:
For the tomato sauce, I just blended 6 organic tomatoes with about 6 sundried tomatoes (not packed in oil, just plain in a bag-soaked in water for a few minutes) and 4 medjool dates (soaked in water). I added a little bit of water from the tomatoes and dates to make it saucy and blend well, along with a shallot and 1 clove of garlic. I also like to add lots of fresh basil.
The pasta is just rice spaghetti.