Place the lentils in a colander and rinse thoroughly. Put them in a pot with twice the amount of water (red lentils) or two and a half to three times the amount (mountain lentils) and bring to a boil. Reduce the heat and simmer the lentils, covered, for about 10 minutes (red lentils) or 30 minutes (mountain lentils).

Peel and finely dice the onion and garlic. Heat oil in a pan, add the onion and garlic, and sauté with a pinch of salt over medium-high heat until the onions are translucent. Then remove from the heat and let cool.

Drain the lentils through a sieve and let them cool. For the chia egg, mix the chia seeds in a bowl with 3 tablespoons of warm water and let them soak for at least 10 minutes. Wash the parsley and spin or pat it dry.

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Place the rolled oats and parsley in a food processor and roughly chop. Add the onions, garlic, tomato paste, chia egg, and spices, and briefly pulse. Add the cooled lentils and pulse very briefly, ensuring the mixture remains chunky.

Divide the mixture into approximately 14 equal portions. Rub your palms with a little oil and form small balls from the dough portions. Place them on a baking sheet lined with parchment paper. Bake the lentil balls in the oven for about 25 minutes, turning them over once after 15 minutes.