Drain the lentils, or cook the dry lentils until tender and drain.
Place the drained lentils in a food processor, along with the fine chopped onion, peanuts, breadcrumbs, curry paste, tsp salt and half a tsp ground pepper. Blend until you have a smooth paste, now add the flour and mix in well.
If you don't have a food processor, chop each ingredient as fine as you can. Then pile the whole lot on a large chopping board, get your biggest knife and give it all another good chop, drawing the chopped mixture into the centre as you go. Then scrape it all into a bowl, add the flour and mix well together.
Using a couple of teaspoons, or your hands, shape into balls and place on a baking tray
Drizzle the tiniest bit of oil on each one, or use something like Frylight if you want to minimise the oil.
Cook in a medium oven for 20 minutes - 180°C Fan. Or you could fry them gently in a frying pan until cooked through.
Cook the pasta
While the lentil balls are baking, cook the pasta in salted water until tender. Drain and stir in a tiny bit of oil to stop it sticking together.
Warm the tomato sauce
Also while the lentil balls are cooking, tip the chopped tomatoes or passata in a saucepan, add 1.5 tsps salt, 0.5-1 tsp ground pepper, 2 tsps sugar. Warm through.
Serve
Tip the pasta into a large warmed bowl, pile the lentil balls on top of the pasta and pour the tomato sauce over.
Notes
It seems like a lot of tomatoes, but you really do need half a tin per portion. I used 2 generous tblsps of curry paste, but you could easily use twice as much. No food processor? No problem, get your sharpest, biggest knife out, and give it all a good chop. It'll be fine. I much prefer these crispy, so do make sure they are baked or fried for long enough.Check out all the different flavour options on the main post - there are LOADS!