First, let the dried tomatoes soak in warm water for a few minutes, then drain them and squeeze them lightly.
Place lentils, dried tomatoes, onion, soy sauce, oil, salt, pepper and parsley in a blender and blend until you obtain a smooth mixture.
(If it is difficult to chop, add a drop of water to help.)
Also add the breadcrumbs, 1 tablespoon at a time, until you obtain a workable consistency.
Form the meatballs by taking 1 piece of dough at a time, place them on the baking tray lined with baking paper, season with a drizzle of oil and cook for 20-25 minutes at 200°C in a pre-heated static oven.
In the meantime, heat a large non-stick pan with oil and garlic, then add the puree and a pinch of salt and leave to cook for 15-20 minutes over a low heat and with a lid, stirring occasionally.
Once ready, let the meatballs cool, then put them in the sauce together with the basil, mix and leave to flavor briefly over a low heat.
The lentil meatballs with sauce are ready, all you have to do is enjoy them.
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