Rinse the lentils: Measure the lentils into a strainer or colander. Pick over & remove any shriveled lentils or tiny pieces of stone or other debris. Rinse well under cool-water.

Cook the lentils: Add the rinsed lentils into a medium-saucepan with the vegetable-broth. Bring to a rapid-simmer over medium-high, then reduce the heat to a very-low simmer.

There ought to be a few little bubbles and the lentils should be barely moving. Let lightly simmer for 20-30minutes or till the lentils are tender.

Keep a watch on these to make sure they don't dry-out, you desire the lentils to constantly covered with liquid. If the lentils aren't yet tender however, the liquid has been has been absorbed, add more water and continue to cook. Drain off any excess liquid and put aside.

Heat the olive-oil in a medium-skillet over medium-low-heat. Once hot, add the onion and cook till onion is translucent and lightly-brown for 6-8minutes. Stir in the carrots and cook for another two minutes, then stir in the garlic and cook till aromatic for a few minute.

Put the parsley and oats at the base of a food-processor fitted with a steel blade, then pulse a couple of times to start breaking-up the oats. Add the cooked lentils, tomato paste, onion mix, oregano, pepper and salt.

Pulse several times to begin mixing the mix, then crack in the egg. Pulse a couple more times before the mixture is blended however, the lentils still have some texture. Put aside and let rest for 10minutes or refrigerate overnight.

Preheat the oven to 425F. Line a large rimmed baking-sheet with parchment-paper, then coating the paper with non-stick spray. Roll the lentil mixture into balls which are approximately 1 1/2" across, about the size of a golf-ball.

Arrange them in one layer on the baking-sheet and then mist the tops with non-stick spray. Cook for 10minutes then flip, mist with non-stick spray and keep baking 8-10minutes or till the meatballs are browned & lightly crisp.

Serve warm with vegetable or pasta noodles along with your preferred sauce.