Rinse lentils with fresh water. Place in a pot with 1.5 cups of water. Bring to a boil, cover tightly, reduce the heat and simmer until lentils are tender. Set aside and let cool.
In a frying pan heat oil over medium heat. Add garlic and onions, cook for about 5 minutes or until golden. Add carrots and tomato paste, stir to combine and cook for another 5 minutes then remove from the heat.
Place cooked lentils, carrot mixture and parsley into a food processor and pulse for 1 minute. Add in flour, semolina, spices and season to taste. Process until mixture comes together and forms sticky paste. Add more flour if needed. Form tablespoons of the mixture into 14 balls. You can pan fry them or arrange on the baking tray and bake at 180°C for 20 minutes until golden.
Cook pasta according to the package directions. Serve meatballs warm with pasta and basil spinach pesto. Enjoy!