Start by rinsing the lentils and cook them as instructed on the package. Test the lentils, before removing from the heat - they should be soft when chewed.
Next, drain the water from the lentils and pour half of the lentils into a blender (or pour into a bowl and use a stick blender). Blend until the lentils are creamy.
Preheat the oven to 400F.
In a large mixing bowl mix together the whole lentils, creamy lentils, chopped red onions, sundried tomatoes, garlic, soy sauce and all the spices. Add the rolled oats, olive oil and flour and mix until everything is combined.
The mixture should be doughy and hold well when rolled into a ball. If the mixture is too wet, add a little extra flour.
Next, roll the lentil mixture into small meatballs and place them on a baking trey covered with baking paper.
Bake the meatballs in the middle of the oven for 15-20 minutes or until they are golden and a little crispy on the outside.
Serve hot and enjoy.