Combine the lentils and vegetable stock in a saucepan and bring to a boil over high heat. Reduce to a simmer over low heat, cover, and cook for 26 minutes until the lentils are tender and most of the liquid has been absorbed. Remove from heat, keep covered, and allow to cool completely, which should take about 30 minutes.

After the lentils have cooled, dump them into a wire mesh strainer to drain off any excess stock that they didn’t absorb.

Transfer the cooled lentils to a food processor bowl along with the minced garlic, diced onion, tomato, chopped parsley, tomato paste, nutritional yeast, oregano, thyme, ground black pepper, and tamari. Pulse until the cooked lentils have mostly broken down.

Add the breadcrumbs and continue to mix until a firm shaggy meatball dough mixture forms.

Preheat the oven to 375°F (190°C). Arrange the meatballs on a parchment-lined baking pan lightly coated with oil, then drizzle with the remaining oil. Bake for 18 minutes, turn with a spatula, and continue baking for 6–8 minutes until browned and crisp on all sides.

If frying, heat olive oil in a wide skillet over medium heat. After 90 seconds, when the oil is hot, add the meatballs in a single layer. Cook, turning every couple of minutes until browned and crisp on all sides.

Warm the marinara sauce in a separate pan over medium heat until heated through. Transfer the meatballs to the sauce and simmer briefly to coat. Serve warm, garnished with chopped parsley over pasta or in a sub.