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Add enough water to bowl of lentils so they are covered. Let them sit for 3 hours.
Cut tomatoes then add to food processor along with garlic, olive oil, salt, pepper, tomato paste, and Italian seasoning then process it.
Drain the lentils then blend them into a paste.
Shred a carrot, chop up onion, and mince garlic. Add olive oil to non-stick pan and cook the onion until translucent. Next add the carrot and cook that for 5 minutes before adding the garlic to finish.
Once all cooked, add to lentil paste. Then add in rice, gluten flour, cumin, Italian herbs and seasoning, crushed red pepper flakes and salt. I mix this together with my hands then let it rest for 10 minutes.
Now I form my meatballs into about golfball size. Then get a pan heated with some olive oil. Brown the lentil balls on each side.
When they are browned, add in the sauce and cook them in it for 10 minutes.
Once cooked, add the lentil balls onto your bread, with some plant-based cheese. I put mine in the oven for a moment to melt the cheese. Enjoy!