METHOD
Finely slice the shallot and brown in a pan with 2 spoons of oil, the bay leaf and the peeled, crushed garlic. Add a drop of water if necessary.
Add the lentils, pour 800 ml of water and bring to the boil for approximately 20-30 minutes. Drain the lentils and leave them in the colander to cool.
Remove the bay leaf and blend the cooked lentils with the shallot and cooked garlic. Add two spoons of tomato purée, the oat flakes and two generous pinches of salt.
Create a firm cream, if necessary add more oat flakes. Place the mixture in a bowl and leave to cool in the fridge.
Form small, olive-sized balls, place onto baking paper lightly greased with oil and bake at 180° for 20 minutes until golden, or cook in a non-stick pan.
Boil the pasta in abundant salted water; in the meantime heat the contents of a jar of tomato and pulse sauce in a non-stick pan and bring to the boil. Remove the seeds from the pepper, finely slice and add to the sauce, along with a drizzle of oil and the sprig of rosemary.
When the pasta is cooked, drain and add to the sauce, stir and add pepper to taste. Add the lentil balls and gently stir them into the sauce.
Serve immediately.
